It’s no secret I love a good Mum lunch. Packing my lunches for work saves me a LOT of money. But that is not the only benefit. I definitely eat much healthier than if I was buying my lunch. But, I know just how tempting it is to buy lunches. Especially if the lunch that has been packed is not so appetising. So I think the key is to keep lunches fresh and appealing to eat. So you actually want to eat it! And this is just one of the reasons why I love this recipe for Vegetable and Spiced Cous Cous Salad. It’s just so colourful and appealing to the eye. Not to mention the taste buds!
I started buying these little flavoured Cous Cous satchels from the supermarket recently for my lunches and to have as a side with dinners. While the sachets were actually pretty low in salt and sugar, they were pretty expensive for what was just a bit of extra flavouring. Also, not to mention all that unnecessary packaging. So I decided to develop my own recipe. I spiced this Cous Cous with ground cumin, ground coriander, smoked paprika and fennel seeds and it is a delicious combination.
I love this Vegetable and Spiced Cous Cous salad served with a Tzatziki dip. And while you can have the salad without it, the Tzatziki is such a good accompaniment. And it is really easy to make. I make Tzatziki often to have with dinners or as a dipper for the kids to have with veggies for a delicious snack.Print
You won’t want to buy lunches when you can have this delicious Vegetable and Spiced Cous Cous Salad. It is fantastic for a packed work lunch or as a side dish with dinner. Quick and easy to make and packed with goodness.
For the Vegetable and Spiced Cous Cous Salad
- 1 cup dry Cous Cous
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp fennel seeds
- 1/2 tsp salt
- 1 zucchini (100g) sliced
- 50g cherry tomatoes halved
- 30g creamy feta crumbled
- 1/4 small red onion sliced
- 1 tbsp sunflower seeds
- 2 tsp chopped mint
- 1 cup greek yogurt
- 1 Lebanese cucumber grated
- 1 tbsp chopped mint
- 1/2 lemon juice and zest
- 1 small garlic clove minced
- pinch of salt and pepper
- Mix in spices and salt and make Cous Cous according to package instructions (don’t add any additional salt if included as per packet instructions). Set aside.
- On a lightly oiled griddle pan over medium heat fry the zucchini on both sides until just cooked through. If you don’t have a griddle pan, use a normal frypan.
- Meanwhile in a small bowl mix together the yogurt, cucumber, mint, lemon juice and zest, garlic, salt and pepper to make the tzatziki. Cover and refrigerate.
- When the zucchini has cooked, cut into bite sized pieces.
- Add to the Cous Cous the zucchini, tomatoes, onion, feta, sunflower seeds and mint and mix through.
- Serve with the Tzatziki