Household Mag.

Workday Lunches

Food + DrinkHailey AndresenComment

Instructions:

  • Cook your couscous according to the instructions listed on your package. Mine suggested 1 1/4 cups water to each cup of couscous. Start off heating your water over high heat until it boils, then add in your couscous and reduce your heat to medium. Cook until your water has been fully absorbed.
  • While your couscous cooks chop and sautee your veggies in a cast iron skillet. Add in olive oil, garlic, chopped broccolini and quartered brussel sprouts. Sautee for around 5 minutes or until your veggies start to brown. Add in kale and cook for an additional minute or two. 
  • Turn off the stove & add your fully cooked couscous to your skillet and add salt and pepper to taste. 

Now that I'm back to work and unable to snack from my own kitchen all day I thought I would start getting my lunches prepared earlier in the week. This recipe took all of 15 minutes with prep and provided me with three large lunch portions. Serve these warm or cold!

Ingredients:

2 cups of couscous

4 1/2 cups of water

2 tablespoons olive oil

1 pint of quartered brussel sprouts

1 bunch of broccolini 

Half a bunch of chopped kale

2 cloves of pressed garlic

Salt & pepper

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