Eating healthy food sounds easy on paper, but if you spend a big portion of your time at work, you know the pain of doing food prep at the start of every work week.
Not every workplace has a cafeteria, or a choice of shops nearby and even when there is a canteen at work, there is no guarantee of healthy options.
Moreover, buying items from health stores can cost a small fortune, not to mention the amount of single-use packaging involved in just one week of buying takeaway lunches!
This couscous recipe requires very little prep, and the only piece of equipment you need to have at work is a kettle.
Alternatively, this couscous dish can be made at home and taken into work, or simply made as a dish when you are limited for time.
Preparation time: 10 minutes
Cooking time: 10 minutes
- ½ cup dry couscous (approx. 70g)
- 2 spring onions (scallions)
- 1 cup of spinach
- ½ red pepper*
- ½ tsp smoked paprika
- ½ tsp vegetable stock powder
- ¼ tsp garlic powder
- ¼ tsp dried sage**
- 1 tbsp oil***
- Frying pan
- Chopping board
- Tupperware box
1. Measure the appropriate amount of couscous, add spices (paprika, veg stock, garlic and herbs), and mix them together a Tupperware box or a ceramic bowl.
2. Chop the peppers, onions and spinach.
3. Heat up the oil in the pan.
4. Add vegetables into the pan, sauté on high heat for 5 mins, then add sultanas and leave for another minute before emptying the contents into your takeaway container or a bowl if you’re eating in.
5. When it’s time for lunch, add 200ml of boiling water to your container, cover it with a lid and leave for 5 mins to cook.
*I used sweet pointed peppers because they have thinner walls and cook quicker, however regular bell peppers would work just as well.
** If you’re not a fan of sage, replace with a herb of your choice – thyme, basil, parsley, dill, or even mixed herbs! Sky’s the limit.
*** Feel free to use your favorite type of oil – coconut, olive, avocado, sesame, sunflower, rapeseed… If you’d like your dish to have more of a kick, why not try using oil infused with chilli, basil or garlic.