Couscous takes no time to prepare and most children love it. Make it with whole wheat couscous for the added fibre. Celery, carrots and a few crackers complete the lunch deliciously.
1-1/4 cups (300 mL) vegetable stock
1 cup (250 mL) whole wheat couscous
1 cup (250 mL) peas or zucchinis, grated
1/4 tsp (1 mL) pepper
1 half sweet red pepper, diced
1 can black beans, drained and rinsed
1/4 cup (50 mL) toasted pine nuts
2 tbsp (25 mL) fresh parsley, chopped
4 oz (113 g) feta cheese, cut in chunks
1/4 cup (50 mL) extra virgin olive oil
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
2 tsp (10 mL) Dijon mustard
2 cloves garlic, minced
Preparation In saucepan, bring stock to boil; add couscous, zucchini, salt and pepper. Cover and remove from heat; let stand for 5 minutes. Fluff with fork; transfer to large bowl. Add red pepper, black beans, pine nuts and parsley; toss to combine.
In measuring cup, whisk together oil, lemon rind and juice, mustard and garlic; pour over salad and toss to coat. Top with feta. (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours.)
Toast pine nuts in the microwave oven at High for 3 minutes (or in frying pan on stove top on med. high), stirring twice, until golden.