Mediterranean salad with couscous*

Portion sizes can be tricky right? I sometimes end up cooking enough pasta to do a week or too little couscous for lunch prep! I am very conscious about food waste and I try to only cook what I need to use. The Carb Spoon* by Spoonit is just the kitchen tool I needed, it can be used to measure out raw or cooked grains and also comes with a handy portion size booklet.

Ingredients (serves one)

Couscous 1 level Carb Spoon

Cherry tomatoes 80g

Feta cheese 30g

Mixed salad leaves

Cumin 1 tsp (optional)

Olive oil 1 tsp (optional)

Dash of balsamic vinegar (optional)

Method

Prepare couscous according to packet instructions, I use wholewheat couscous and add cumin for extra flavour (optional), I measured 1 level Carb Spoon* of raw couscous, then plated with 1 measured level Carb Spoon of cooked couscous and had the other portion the next day.

Slice cherry tomatoes in half, cube feta cheese and serve on a bed of mixed leaves.

Measure 1 tsp of olive oil and add a dash of balsamic vinegar and drizzle over salad (optional).

This recipe contains one portion of carbohydrates and is one of your 5 a-day. For extra protein roasted chickpeas could be added.

I was gifted the Carb Spoon by Spoonit in exchange for a recipe post. All views are 100% my own. This post contains affiliate links. Read my full disclaimer here.

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