couscous mishmash
Apr. 30th, 2010 01:36 pm![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wychwood posting in ![[community profile]](http://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
batchlunchInspired by other people's suggestions, I invented a couscous... meal that was surprisingly successful as a batch lunch. Works hot or cold.
60g couscous
enough boiling water to cover the couscous - around 100ml
1/2 vegetable stock cube
1/2 bell pepper, roughly chopped - raw or cooked, according to taste
dollop of hummus - quantity varies according to how creamy you want the result. I mostly use around a dessert-spoon full.
Boil the water; add the 1/2 stock cube. Pour over the couscous and mix. Stir in the chopped pepper, and anything else you feel like adding. Seal into a lunch box and leave to sit (or chuck into your work bag, or whatever else you want to do with it). When you're ready to eat, dump the hummus in and stir.
It's a surprisingly tasty meal, and takes approximately five minutes to prepare from scratch. It keeps fairly well in the fridge, but you can also make it up from scratch every time you want it, particularly if you've weighed out the couscous and mixed it together with the dry stock cube in advance. All you need then is a kettle. Also, I eat quite a lot, and usually have to scale up quantities for a good lunch, but actually this much couscous is enough for a meal for me.
60g couscous
enough boiling water to cover the couscous - around 100ml
1/2 vegetable stock cube
1/2 bell pepper, roughly chopped - raw or cooked, according to taste
dollop of hummus - quantity varies according to how creamy you want the result. I mostly use around a dessert-spoon full.
Boil the water; add the 1/2 stock cube. Pour over the couscous and mix. Stir in the chopped pepper, and anything else you feel like adding. Seal into a lunch box and leave to sit (or chuck into your work bag, or whatever else you want to do with it). When you're ready to eat, dump the hummus in and stir.
It's a surprisingly tasty meal, and takes approximately five minutes to prepare from scratch. It keeps fairly well in the fridge, but you can also make it up from scratch every time you want it, particularly if you've weighed out the couscous and mixed it together with the dry stock cube in advance. All you need then is a kettle. Also, I eat quite a lot, and usually have to scale up quantities for a good lunch, but actually this much couscous is enough for a meal for me.
no subject
Date: 2010-04-30 01:03 pm (UTC)*bounce*
Guess what I'm having for lunch!
no subject
Date: 2010-04-30 01:11 pm (UTC)no subject
Date: 2010-04-30 01:05 pm (UTC)no subject
Date: 2010-04-30 01:11 pm (UTC)no subject
Date: 2010-04-30 01:18 pm (UTC)