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Lunch recipe

Loaded Ham and Cheddar Couscous Boxes with Lemon

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Lemony ham and cheddar couscous boxes with peppers and herbs for a colourful packed lunch.

Start planningStart cookingIngredients
25 min540 kcal2 base servingsPackableSatisfyingColourful
ContainsGluten, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: ham, cheddar

Dietary fit: Lower Sugar

Serving tip: Keep chilled and eat within 24 hours if packing for lunch; add any leafy extras just before serving.

Ham Cheddar Couscous Boxes plated and ready to serve.

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Ingredients

What you need

  • 180g couscous
  • 160g ham
  • 80g cheddar
  • 2 peppers
  • 1 lemon
  • 1 bunch fresh herbs
  • 1 tbsp olive oil

You'll also need

bowl, knife

Method

Step by step

Up to 8 clear steps
  1. Ham Cheddar Couscous Boxes cooking step 1: Get prepped.
    Step 1

    Soak the couscous

    Boil water in a kettle or saucepan. Put 180g couscous in a heatproof bowl with a pinch of salt. Pour over enough boiling water to just cover it, cover the bowl, and leave for 5 minutes.

    5 min
  2. Ham Cheddar Couscous Boxes cooking step 2: Start cooking.
    Step 2

    Prep the vegetables

    Cut the peppers into bite-sized pieces.

  3. Ham Cheddar Couscous Boxes cooking step 3: Build the flavour.
    Step 3

    Prepare the protein

    Slice the ham into bite-sized ribbons so it folds through evenly.

  4. Ham Cheddar Couscous Boxes cooking step 4: Bring it together.
    Step 4

    Mix the dressing

    Stir lemon with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.

  5. Ham Cheddar Couscous Boxes cooking step 5: Finish the dish.
    Step 5

    Fluff and fold

    Fluff the couscous with a fork for 30 seconds, then fold through the dressing, ham, cheddar, and peppers.

    1 min
  6. Step 6

    Finish the boxes

    Scatter over any fresh herbs and squeeze over lemon. Taste for brightness, then portion into boxes and cool before chilling if packing ahead.