Occasionally, I am at a loss when it comes to packing lunch for the girls. They love salads, which I do send them to school with, and they love couscous. What better lunch than combining their favourite foods with couscous and making a salad of it? Not to mention a healthy one! It makes a great after-school snack as well. And a nutritious one for anyone training for a marathon, such as my blogger-friend Teresa, over at little poppits.
1 1/2 cups of couscous
1 can of chickpeas, 15 oz/425 g
Cherry tomatoes, halved, about 1 cup
1/2 a cucumber, peeled and chopped
Crumbled Feta cheese, 1 cup
5 Green onions, chopped
Raisins, a handful or about 1/2 cup
Fresh mint, chopped, a handful
Bring 2 cups of water in a pot to a boil. Add the couscous to the boiling water, stir, remove from heat and cover. Let stand for 15 minutes. Fluff with a fork and pour into a large bowl.
Add all of the ingredients to the couscous and stir gently. Make the dressing.
3 tablespoons of Extra Virgin Olive Oil
Juice of 3 limes, or 1/3 cup
Freshly grated ginger, 2 teaspoons
1 Garlic clove, minced
3/4 teaspoons ground cumin
1/2 teaspoon of sugar
1/2 teaspoon of salt
Freshly ground pepper
Pour the dressing over the couscous salad, stir gently and enjoy!