Bento Box Salad

Method

1. 1

   Start by preparing the couscous. Heat a large non-stick frying pan over a medium heat, add the couscous and gently toast for 5-7 minutes or until the grains are golden brown colour, shaking the pan occasionally. Tip into a large heatproof bowl.

2. 2

   Bring the vegetable stock to the boil in a saucepan, then pour over the couscous along with the lemon juice and stir well. Cover with a plate or baking sheet and set aside for 10 minutes until all the liquid has been absorbed, then fluff the couscous up with a fork.

3. 3

   Wipe the frying pan free of any couscous, add the olive oil and set the pan over a medium-high heat. Add the onion and cook for about 4-5 minutes until soft and brown. Stir in the garlic and coriander, reduce the heat and cook for a minute.

4. 4

   Remove the pan from the heat and leave the onion mixture to cool slightly before stirring into the couscous with the sundried tomatoes.

5. 5

   While the onion mixture is cooking and cooling, prepare the salad. Halve the cucumber lengthways and use the tip of a teaspoon to scrape out the soft seeds from the centre of each half. The cut the cucumber halves into thin, crescent-shaped slices. Place in a large mixing bowl. Halve the avocado and remove the stone, then peel and cut the flesh into 1-2cm cubes. Add to the bowl with the tomatoes, spring onions, parsley, lemon zest and juice, and gently toss to combine.

6. 6

   Pile the couscous into a dish or food storage container, make a well in the centre and fill with the salad. Cover or seal and then either serve just as it is or toss the couscous and salad together.

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