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Mar 2016
2:43pm, 2 Mar 2016
6,657 posts
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becca7
Yes, that was what I would have done - I get my lunch ready the night before. That typically involves tipping into a container stuff that I have prepared earlier in the week, so assembling stuff to be tipped into a bowl later makes it a bit more complicated. 
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Mar 2016
10:51am, 4 Mar 2016
19,037 posts
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Red Squirrel
Today:
Roasted veg with goat cheese and butter beans
Potato salad
Beetroot raita
Post-spin smoothie vo
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Mar 2016
11:21am, 21 Mar 2016
19,060 posts
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Red Squirrel
The BF has been making me packed lunches and he's a bit of a genius with the diversity of the contents.
Friday
3 x sweet potato pakoras
Flapjack
Panini sarnie with tuna, sweetcorn, capers, dressing, rocket
Fruit
Today
Aldi fish sushi (v good and cheap!)
Home-made onion bahjis
Fruit
Meat, cheese, red pepper hummus and foliage sarnie on his home-made bread
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Mar 2016
10:35am, 22 Mar 2016
19,062 posts
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Red Squirrel
Made by me:
Tea eggs
Leftovers - noodles fried with veg, chillies, tofu, hoi sin, soya sauce, lime & sesame oil
Fruit
Miso soup
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Apr 2016
12:05pm, 19 Apr 2016
19,098 posts
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Red Squirrel
This week I've been soaking couscous in cold water + olive oil and lemon juice when I arrive at work. By lunch it has absorbed the water and is fluffy. I've added in various combos:
Sun dried toms
Chick peas
Butter Beans
Fresh toms
Cucumber
Le Phare du Cap Bon
Fresh chilli
Tabasco
Lime juice
Fresh parsley and/or coriander
Olives
Capers
Onion
Almonds
Feta
Halloumi
Etc
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Apr 2016
10:27pm, 19 Apr 2016
19,100 posts
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Red Squirrel
Tomorrow's lunch will be home-made sweet potato fish cakes. They're just baking in the oven now and I'll eat them cold.
I also baked some spuds, scooped out the inside, mixed it with goat butter, onion, parsley, cheese and pepper. I put the mixture back into the shells, baked them and will take then to have cold.
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Apr 2016
10:46pm, 19 Apr 2016
20,920 posts
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Derby Tup
I didnt know you can make cous cous with col water Red. Interesting
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Apr 2016
9:34am, 20 Apr 2016
19,101 posts
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Red Squirrel
Yup Tup - tabouleh also. In fact hot water would make tabouleh too soggy.
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Apr 2016
9:38am, 20 Apr 2016
20,924 posts
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Derby Tup
I used to eat a lot of Bulgar wheat at one time. We still eat a lot of cous cous. Thanks for info
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May 2016
1:20pm, 23 May 2016
19,165 posts
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Red Squirrel
Last night I stir-fried:
Spring onions
Celery
Ginger
Chinese leaf
Mint
Then added soya sauce, my home-made chilli oil and a pack of fresh egg noodles.
Lime juice and sesame oil at the end.
Eaten at room temperature today.
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