- 1 egg
- A few asparagus spears
- 65g Couscous (gluten free from Clearspring)
- 1 tomato
- 1/2 avocado
- 1/2 red pepper
- 2 tsp capers
- chopped black olives
- olive oil
- apple cider vinegar
- herbs such as parsley, coriander and basil
Today I was hungry and in a rush and felt like I had such a random rabble of unloved vegetables rolling around in the fridge as my veg box delivery day is tomorrow. It was a sorry picture and I was too hungry just to chop up my half a red pepper and lonely tomato and salvage a squishy avocado. I needed to fill up so thought about what carbs and protein I could add.
I found some gluten free couscous from Clearspring at the back of the cupboard so soaked it in boiled water from the kettle in a measuring jug. Meanwhile I put an egg on the hob to boil for some protein.
When the couscous had soaked for 5 mins I added a generous amount of olive oil and a spoon of apple cider vinegar, chopped up left over herbs from fridge and some from the garden, capers and olives from jars in the fridge and mixed all together in the jug to stand while I got to chopping half a bit of sad looking red pepper and a lonely tomato. The last of the asparagus lurking at the back of the fridge got lightly steamed and the bits of an avocado that hadn’t gone brown were saved and added too.
Ended up being a balanced meal with plenty of different plant based foods and used up the dregs of the fridge before tomorrow’s veg box delivery. I feel nicely full as a good balance of protein and carbs. If you don’t eat eggs, you could use tofu or hoummous for a vegan egg free protein source.
As for what I can have for dinner though, going to have to get inventive with a bag of green beans and some tofu…Thai green curry perhaps?
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