Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 1 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
1
- 1 date, pitted, finely chopped (for snack)
- 3-4 green beans, trimmed
- 1/4 red capsicum, cut into sticks
- 1 large carrot, cut into 5mm-thick rounds
- 1tablespoons mint leaves, roughly chopped
- 1tablespoons flat-leaf parsley leaves, chopped
- 1 orange, peel and white pith removed, sliced (for snack)
- 1/4teaspoons ground cinnamon (for snack)
- 1/2teaspoons moroccan seasoning
- 100grams Greek style natural yoghurt (for snack)
- 2teaspoons lemon juice
- 70grams lean chicken breast, cooked, diced
- 1/2 cup wholemeal couscous
Method
Step 1 of 1
Lunch: Preheat oven to 200ºC. Line a small baking tray with baking paper. Place carrot on prepared tray, sprinkle with the Moroccan seasoning and lightly spray with oil. Roast for 15-20 minutes or until golden and tender. Set aside to cool. Meanwhile, place couscous in a medium heatproof bowl. Add 1/2 cup boiling water, stir to combine, then cover with plastic wrap. Set aside for 3-4 minutes to steam. Use a fork to fluff and separate grains. Add the carrot, chicken, parsley and lemon juice to couscous and combine. Cover and refrigerate until ready to pack lunch box. Serve with capsicum and green beans. Snack 1: For orange and mint salad, combine orange with mint. Snack 2: For cinnamon and date yoghurt, combine yoghurt with cinnamon. Top with date.
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