What's for Lunch: Couscous, Greens and Carrots w/ Feta

Most people get tired of the same lunch day in and day out.  And for most people that lunch is some kind of sandwich.  Whether we call it a pita or a wrap, it is still some form of hand held bread and it can get boring.  When my lunch gets boring, I am prone to snack or eat fast food. So this week, I am focusing on three lunches that either can be made ahead or made just as quickly sandwiches.

Couscous (pearled is my fav!) can be made on Sunday and kept in the fridge for up to a week.  Pop a single serving (read the package your couscous came in as each brand can have different serving suggestions) in the microwave for about a minute.  In the following recipe, I cook all the vegetables together with the couscous and just microwave the dish as is.  But if you want to change up your lunch through out the week, keep your couscous plan and think of it as your bread -- add diced veggies, lunch meats, left overs from last night's dinner, dried fruits and nuts, cooked eggs, salad dressing -- I could go on, but you smarties get it!  Anything you could put on your sandwich, with a little adjustment, could be put into your couscous.

Couscous, spinach and carrots w/feta

1 box of couscous

1.5 c.  water

1 c. vegetable stock

.5 c. carrots, chopped

1 c. (large handful) spinach

2 Tbsp reduced fat feta cheese

Follow the instructions on couscous box, but replace one cup of the water required with 1 cup of vegetable stock.  Half-way through cooking time (after approximately 10 minutes) add chopped carrots.  At end of cooking time, (approximately 20 minutes total) add spinach.  Cover pot with lid and turn off heat.  Allow couscous and spinach to set covered for 5 minutes.  After 5 minutes, uncover and stir.  Serve single portion with salt and feta cheese.  Store left overs in air tight container in fridge for up to one week.

On most packages of couscous, a single serving is 1/3 of the box.  If you are using bulk couscous, adjust serving size.