Jamie Magazine
By Sarah Tildesley
30 mins
Not Too Tricky
serves 2
About the recipe
This vitality-boosting greens dish is a medley of store-cupboard staples and ingredients that were also used earlier in the week. This recipe has been created to take to work in your lunchbox.
Recipe From
Ingredients
½ a small head of broccoli
1 handful of baby spinach
½ a small bunch of fresh mint
80g couscous
1 lemon
1 handful of mixed seeds
1 good pinch of ground cumin
olive oil
1 heaped teaspoon harissa
50g feta cheese
Method
- Chop the broccoli into 2 wedges, then cook in boiling water for 3 to 4 minutes, or until bright green and starting to soften.
- Plunge into cold water to stop it cooking, then shake off the excess water and place on a chopping board with the spinach. Pick over a few large mint leaves and throw on a good pinch of salt and pepper.
- Chop, chop, chop until you have finely chopped greens. Scrape these straight into your lunchbox, pour the uncooked couscous on top and gently sit a lemon half in it.
- Toast the seeds in a dry frying pan, then mix with the cumin and wrap in clingfilm, so they stay crisp until you’re ready to eat.
- In a small jar, add the juice from the remaining lemon half, a good swig of olive oil (twice as much oil as juice is a good ratio), the harissa and a few small mint leaves, then crumble in the feta. Mix well, screw the lid on and put in your lunchbox.
- At lunchtime, boil the kettle. Take the lemon, seeds and jar from your lunchbox, then pour in boiling water to just cover the couscous.
- Pop the lid on and wait 8 to 10 minutes until the water is absorbed and the spinach is wilted. Squeeze in the lemon juice, pour over the dressing and mix with a fork. Sprinkle with seeds before eating.
Tags
