Office lunch: couscous pumpkin salad.

As you might know, I’m self-employed since October. Which also means: I’m working from home. As a former student I know what motivates me to get work done with all the potential distraction around me at home (this blog being one of the biggest!): creating a system and routines. One that I wanted to start was: eating healthier. In my former position I ate mostly those pre-made sandwiches which are not a really balanced diet. With my constant chocolate consumption, I have to ensure at least that my savory dishes are healthy and balanced.

To keep me motivated I thought I share once a week a recipe with you. I try to make up my own interpretation of office lunch. What can you expect?
– Easy and fast recipes (done and eaten in 30 – 45 mins)
– mostly vegetarian dishes (mainly due to the time restriction)
– healthy and balanced recipes
– use of seasonal produce and fresh ingredients

First up is my couscous pumpkin salad. I added feta to ensure protein intake (which should leave you energized and fresh for your afternoon duties).

All you need is:
– 200 g butternut pumpkin
– 100 g couscous
– 60 g feta cheese
– a handful of parsley
– juice of half a lemon
– 2 Tbsp olive oil
– 1 Tbsp cooking oil
– salt, pepper

Chop the pumpkin into 1×1 cm cubes. Preheat a pan with the cooking oil and sizzle the pumpkin with a pinch of salt. Meanwhile cook some water and put the couscous with 1/2 teaspoon salt in a bowl. Pour the cooking water over the grains and stir well and wait awhile. Do this again until the couscous is soft and has soaked up all the water. Finely chop the parsley. Put the lemon juice, a pinch of salt, some pepper and olive oil in a cup and stir well. This is the seasoning. Rip the feta into pieces and add the pumpkin, feta and parsley to the couscous in the bowl. Stir well and pour the seasoning on top. Serve right away.

One of my favorite fast-and-easy recipe so far. Go, give it a try!

Now. Carry on!