Fruit: Tinned peaches
Treat: Banana choc chip muffin
The couscous salad made by my eternally patient boyfriend. It's delicious, healthy and vege.
Enjoy!
Moroccan Cous cous
Yield: 4 lunch boxes
2 cups uncooked cous cous
1 teaspoons garam masala
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 cup sultanas
2 cups boiling hot vegetable stock
400g can of chickpeas, drained (or 400g cooked chickpeas)
1 red onion, finely diced
2 large carrots, grated
1 can sweetcorn, drained
1 red capsicum, diced
Handful of mint, chopped
4 cloves garlic, crushed
Juice of 1 lemon
1/4 cup olive oil
1) Combine the spices, sultanas and cous cous in a large heatproof bowl and mix well. Pour in your boiling hot vegetable stock and quickly seal with plastic wrap. Leave to absorb for 5 minutes.
2) In a small bowl combine the garlic with the lemon juice and olive oil to make a dressing. When the cous cous is ready, fluff it up with a fork and add dressing. Mix well.
3) Add all other ingredients, mix, and refrigerate before serving.
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