Lunch box: salad with couscous, carrots, cucumber and tomatoes

Salad with couscous carrots and tomato 42

This week, I wanted to continue to do some salad with some cereals base. It is a way to change the usual salad and it is also a nice way to make some space in your cupboard (for buying new staff to try). I am going to share with you a new lunch box recipe based on couscous.

This recipe using cereals was made the same week as the one that I shared with you: quinoa and bulgur salad with avocado and fresh grapes.

Adding cereals to salad is a nice way to have salad more filling, so usually, you don’t need a snack later on. The value added of the couscous is that it is really quickly cooked and it cools down quickly as well.

  • SERVE: serveserve
  • PREPARATION: 20 minutes
  • COOK: 0 minute

What do you need?

  • Salad
  • 50 g of couscous
  • 2 carrots
  • ½ cucumber
  • 2 to 3 tomatoes
  • Salt
  • Pepper
  • 2 tablespoon of Olive oil
  • 1 tablespoon of Balsamic vinegar
  • Mixed seeds: mix of sunflower seeds, pumpkin, and pine nuts (optional)

How to make a Lunch box: salad with couscous, carrots, cucumber and tomatoes?

  • Start by cooking the couscous as it is mentioned on the packaging

! Starting by cooking the couscous will allow enough time for the couscous to be cooked and then getting cold. When the couscous is cooling down, I prepare carrots, tomatoes and cucumber and put them in various bowl for assembling them after

! I usually cook couscous as follow: put 50 g of couscous in a bowl, add a pinch of salt and cover with 63 ml of boiling water. Cover the bowl and let the couscous rise for 5 minutes. Then use a fork to fluff it up once cooked

  • Wash the salad and dry it
  • Add the salad on the lunch box
  • Peel the carrots and grate them, reserve them aside
  • Peel the cucumber and cut it in square pieces, reserve them aside
  • Wash and dry the tomatoes and cut them in pieces, reserve them aside
  • Add the couscous cooked and cold on top of the salad
  • Add the grated carrots
  • Add the cucumber pieces
  • Add the tomatoes pieces
  • Add salt, pepper, one tablespoon of olive oil and half tablespoon of balsamic vinegar per salad box

! If the salad is made for being eaten the next day, I recommend storing the mix olive oil and balsamic vinegar in a small pot for avoiding the vinegar to cook the vegetable

  • Finish by spreading the seeds on top of the salad

More recipe to try and enjoy:

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