One of the things I have come to realise is that I really love my ‘Emma’ lunches. I get to make food that I really like and I get to eat it at work in peace. There is no dog looking longingly, no cats wanting the cheese and no kid. Not even a husband sorting through the pile and looking for the meat, there isn’t any meat either.
At my work place we have Hari Krishna food, it is great but I like to keep it as a treat. With my lunch made I have 3 days food, I find it doesn’t taste so nice after that and I have picked all the best bits out. I think the best bits is the key to your own personalised lunch, make it with the bits you love, let yourself have all the bits you like and enjoy.
My new favourite thing is Israeli Couscous or Pearl Couscous, you should be able to just see the little balls of lovely in the above picture. There are various ways to cook it and I have found that I like to brown it a little, like when you cook risotto. Then I cook it in vegetable stock, adding more stock as it boils off. I used about 1 cup of couscous here and about 1 1/2 c of vegetable stock. I don’t flavour the couscous as there is enough going on elsewhere.
This Wiki page is a good guide.
I also roasted some vegetables in olive oil , yes, you have guessed it, the veg I love. I am also a seasonal buyer and do not purchase anything not grown in New Zealand unless I have to. I check the origin of all fruit and vegetables along with the price. I find that price is a good way to figure out if it is locally grown. Anyway, back to the roast veg, when it is all nicely good I add it to the drained and slightly al dente couscous along with a bit of the residual veg/olive oil juices,
To this lunch I added one of my favourite things, Haloumi. I know I harp on about the company but I love The Collective Dairies cheese because it keeps it shape when fried and heats up nicely in the microwave. I cook up a whole block in slices for my lunch, a couple of bits vanish into my mouth straight out the fry pan.
When it comes time to eat, I chop the cheese up, put it in first, top with the couscous and veg. I microwave it for around a minute, I like it room temperature or just warm and find everything stays together nicely. I also add salt and pepper and any fresh herbs I happened to bring with me. Mint or coriander are favourties.
I think I may have said this before, embrace your lunch, make it yours and enjoy.