I am always looking for quick and easy lunch recipes and also things that can be made the night before. My alarm goes off at 6am to go to work and I don't have time, or am more usually not awake enough to make huge elaborate lunches, so the more prep I can do the night before the better!
For this one I made the couscous the night before and kept it in a bowl over night in the fridge. In the morning I put the salad leaves in the bottom of the box and the couscous on top as I was worried that the leaves would wilt otherwise, took about 2 mins.
(8 WW ProPoints per serving)
250g dried couscous
300ml hot chicken stock
2cm fresh root ginger, peeled and grated
1 roasted red pepper, sliced
1 courgette grated
1 small carrot, peeled and grated
1 tbsp mint, chopped
2 tbsp coriander, chopped
finely grated zest and juice of 1 lemon
2 cooked, skinless chicken breasts, shredded
salt and pepper
75g watercress or salad leaves
Place the couscous in a bowl and pour over the hot stock. Leave to rest for 10-15 mins. Add the grated ginger and stir around with a fork.
When the couscous is cool, stir with a fork and then stir in all the other ingredients. Season well and serve on a bed of watercress and salad leaves.