Lunchbox Series: Cous-Cous, Chickpeas, Chopped Cucumber and Tzatziki

2 Lunchboxes
15 min

When it comes to preparing lunches to take to work, school or when I am out and about, there a couple things I always try to make sure I incorporate. Firstly, is to keep it fresh and healthy. Secondly, is to make sure it will travel well. Thirdly, to not overcomplicate it and stick to a few fresh but rewarding ingredients. This recipe ticks all the boxes. By the layering the ingredients as shown, it segregates all the moisture from the crunch and stops it from all going to mushy. You can mix it all together before eating, if you like.

Lunchbox Series: Cous-Cous, Chickpeas, Chopped Cucumber and Tzatziki
Recipe details
  • 2  Lunchboxes
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Ingredients

  • 1/2 Tin (14 oz) Chickpeas
  • 1/2 Medium Cucumber, Chopped
  • 1 CUP Cous-Cous, dried
  • 1 Tablespoon Chopped Parsley
  • 1/2 Tablespoon Lemon Juice
  • Extra Virgin Olive Oil
Tzatziki
  • 1/2 cups grated cucumber (around ½ medium cucumber)
  • 1/2 cups plain full-fat Greek yogurt
  • Sprinkling sea salt flakes
Instructions
Tzatziki
Grate the cucumber and lightly squeeze any excess water out with your hand over the sink. 
In a mixing bowl, mix together and the Greek yoghurt and cucumber well. Then add the lemon, salt and herbs (if using) and mix again. 
Gently fold almost all the olive oil through the mix, then transfer to a serving bowl before swirling the rest of the oil over the top. 

Cook the couscous according to packet instructions. I find the simplest way is to cover it liberally with boiling water in a bowl, cover with a plate or lid and leave for 5 minutes.
Chop the cucumber into small pieces, and drain and rinse the tin of chickpeas. Finely chop the parsley.
Make the Tzatziki according to the instructions below.
Assemble the lunch box as shown in the photos. Start with the cous-cous, then the chickpeas, then the chopped cucumber and finally with a spoon or two of tzatziki at the end. Sprinkle with chopped parsley and a drizzle of olive oil.
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