|1 cup whole wheat couscous|
|2 tbsp fat-free plain yoghurt|
|1 tbsp extra-virgin olive oil|
|1 tsp finely chopped preserved lemon|
|Small sliced cucumber|
|3-4 leaves lettuce|
|½ carrot – grated|
|15g feta cheese|
|Toasted sesame seeds|
Spoon 1 cup cooked whole-wheat couscous into the base of a 1-litre jam jar. Add the seeds from half a pomegranate. Mix 2 heaped tablespoons of fat-free plain yoghurt with 1 tablespoon of extra-virgin olive oil and 1 teaspoon finely chopped preserved lemon, then season to taste and spoon over the couscous.
Fill up the rest of your jar with 2 inches of sliced cucumber, ¼ head of shredded lettuce, ½ of a coarsely grated carrot, one peeled and sliced blood orange, 60 grams drained chickpeas, the torn leaves from two sprigs of fresh mint and two sprigs of fresh cilantro, 15 grams of feta cheese, 1 good pinch each of toasted sesame seeds, chopped pistachios, and cumin seeds.
Put on the jar’s lid, and you’ve got a lunch to go.