You know what’s hard? Thinking of exciting and healthy things to put in your lunchbox. Okay, it’s not as difficult as quantum physics, but it’s certainly more difficult than deciding what to eat usually is. I always end up grabbing a sandwich and a piece of fruit.
But now Garry and I are both working full time, we need lunch boxes as we can’t guarantee we’ll be able to make an omelette or a jacket spud at home. I think I’m going to have to start putting more effort into making lovely lunches — starting with this smoked paprika couscous with pepper recipe, which I adapted from another recipe.
- Ingredients (makes two portions)
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 100g couscous
- 1 tablespoon of smoked paprika
- 1 chopped garlic clove
- Salt & pepper
- Worcestershire sauce
- 100g feta
- Cut the peppers into quarters and char them. When they're charred, wrap them in foil and leave for five minutes
- Put 100g of couscous in a bowl. Add a finely chopped garlic clove, the tablespoon of paprika and a pinch each of salt and pepper. Pour over about 300ml of boiling water and stir well. Leave for five minutes — you might need to add more boiling water or more couscous. When it's cooked, add splashes of Worcestershire sauce to taste
- Unwrap the peppers. Scrape off the black bits (or peel completely) and slice into strips. Add these to the couscous, and crumble over the feta cheese
- Just before you're about to eat, tear up a large handful of green salad leaves and stir into the peppers and feta
- There are several ways you can char the peppers — the brave can stick them above a naked flame, but I can't advise you on this as I've never done it. You can also grill them, with the grill on high, for 5 minutes on each side. We don't have a grill, so I just baked them in a very hot oven for 15 minutes or so until the skin started to go black.