It’s possible to eat healthy in semi-lockdown, even if you only have 5 minutes (of willpower) to prepare food.
In this couscous, cucumber and tomatoes add fibres and nutrients, while parsley gives a boost of fresh and immune-system supporting vitamin C. Chickpeas and feta cheese help make the meal more substantial, and raisins – or dried apricots – are an optional addition if you have a sweet tooth that needs to be satisfied.
Adding pepper in the end is totally fine, but skip the salt since feta has plenty!
This meal is light and healthy – but what’s also awesome is that it can be varied with all sorts of veggies depending on what you have at home. I would suggest to always keep a mix of sweet and salty, and never leave out the fresh herbs and juicy tomatoes – they make an otherwise boring dish kind of pop.
*diabetes friendy due to good glycemic index
*heart-disease friendly due to plenty of fibre and less salt than any take out
| Prep Time | 5 minutes |
| Servings |
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- 1 cup couscous
- 1/4 cube vegetable stock
- 1 cup boiling water
- half cucumber
- 400 grams cherry tomatoes
- 150 grams feta cheese, organic
- 1 handful fresh parsley and mint leaves
- 400 grams cooked chickpeas roughly, if you can only find jars of 300-350 grams that's also fine
- 1 handful raisins, pre-soaked in warm water for 10 minutes, or dried apricots, chopped optional
- 1 tbsp extra virgin olive oil
Ingredients
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- Put the couscous in a pan or dish that you can cover with a lid. Add the vegetable stock cube and boiling water to the couscous, stir well with a fork and cover for 5 minutes so the couscous soaks up the liquid.
- Rinse the cooked chickpeas well under running water.
- Finely chop cucumber, tomatoes, parsley and mint.
- Add the chickpeas, cucumber, tomatoes, parsley, mint, large chunks of feta and raisins/chopped apricots if using, to the couscous, sprinkle with olive oil and pepper, mix it up, serve and enjoy!
It's important to use plenty of tomatoes in order to add flavour and moisture to what can otherwise be a dry dish.
You can mix up any fresh herbs you like, I like parsley because it's zesty and contains a lot of vitamin C, and mint because it is refreshing - plus leftovers are great for tea or lemonade :).
