Packing up healthy school lunches is so much easier when you have some time-saving tricks up your sleeves like this one.
Double up on cooking grains such as whole wheat couscous, barley, brown rice or whole grain pasta. You’re sure to find a way to use them up in the 3-5 days they keep in the fridge.
This fruity couscous salad is basically green peas, peaches and chickpeas added to leftover couscous and tossed with a simple vinaigrette.
How do you use up leftover cooked grains? Bring on the ideas!
Kids Cook!*Teach your older school-aged child how to make couscous and how to be safe around hot liquids.
- 2 cups (500 mL) cooked whole wheat Moroccan couscous (the teeny tiny couscous)
- ½ cup (125 mL) frozen peas, thawed (or other frozen vegetable)
- ½ cup (125 mL) fresh or canned, diced unsweetened peaches
- ½ cup (125 mL) cooked chickpeas
- 4 tbsp (50 mL) toasted, unsalted sunflower seeds, optional (pack up separately to keep their crunch)
- Dressing (recipe below)
- In bowl, combine leftover couscous, peas, peaches and chickpeas.
- Stir in dressing. Portion into 4 lunch containers and refrigerate.
• Cook using 1:1 couscous to liquid.
• Pour boiled liquid (water, broth, juice) over couscous, cover for 5 minutes, fluff with a fork and serve.
* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure your child understands the rules for working in the kitchen safely and always supervise kids in the kitchen.