I don’t know about you guys, but a lot of times I get stuck in a lunch rut where I feel like I am eating the same boring things over and over again. What I have noticed (with myself at least, I don’t know if this is true of everyone), is that when I bring in lunches that I look forward to eating, I am way less likely to give in to the temptation of eating out. While I like to eat out once in awhile at lunch, my wallet doesn’t like if I do it everyday. Plus, it is healthier to not eat out at many ‘popular’ lunch places (pizza, thai, fast food, etc).
I bring a salad for lunch almost everyday. If you ask anyone I have ever worked with what I eat for lunch, that is what they would tell you. I do it because its healthy and easy, but lets face it sometimes salads get super boring. I was trying to come up with new lunch ideas last minute using ingredients that I already had and that is where this came in:
I decided to make a greek couscous salad. It was definitely a great way to mix up my lunch, plus I added chickpeas which helped make it really filling.
Here is the recipe I used, but you could pretty much use whatever veggies you want.
Greek CousCous Salad Serves 4
1 cup couscous made with 1 cup broth (chicken or vegetable would probably work best)
1 can chickpeas, drained and rinsed
2 cups cherry tomatoes, cut in half
1 cucumber, chopped and seeds removed
10 or so greek olives, sliced
1/4 cup crumbled feta, but really you could just add this based on how much cheese you want
1 can artichoke hearts
2 T capers
1 T apple cider vinegar
1 T extra virgin olive oil
Salt and pepper to taste
Couscous is so unbelieveably easy to make. You basically boil water or broth, dump it in and ta-da! I used broth because I think it gives it more flavor. You might notice that most boxes say to add salt when cooking, but if you use broth then you definitely don’t need to add more salt. They might say to add butter or olive oil as well, but I don’t think this is necessary. If you are going to add olive oil, it would be better to add at the end for a ‘dressing’, in my opinion.
After the couscous has cooled a little bit, just mix it together with all the ingredients. Make sure to wait until it is totally cooled before adding the cheese. As you can see from the above picture I also added celery because I had it and I was trying to use up my produce. But, to keep this more on the ‘greek’ side, I think I would skip it next time and stick to the recipe as it is.
It was a great change from my normal lunch, and also so easy! I think this one will start making a regular showing in my lunch schedule.
2 notes about the blog in general:
1. I have no idea why my recipes are double spacing even when I paste them in from word. I realize it is pretty annoying and my IT guy is working on it (right, IT guy??)
2. I just realized that the ‘poster’, me or my mom isn’t clearly differentiated. We are figuring out a way to fix this. For now just know that most of the really well written and clever things are mine. (Kidding mom ). We are setting up a schedule so it will be one of us each day but we haven’t done that yet and most of them are mine so far. What the heck??!