Summer Salad

Add some sunshine to your day with this recipe that brilliantly combines your leftover meat, red bell pepper, green onions, couscous and your favourite dressing to make a flavourful salad that’s perfect for the lunch box!

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15 min
6
6 min

  • Ingredients

    • 2 tbsp olive oil
    • 1½ cups leftover cooked meat or cold cuts, coarsely chopped
    • 1 red bell pepper, chopped
    • 2 green onions, chopped
    • 1½ cups uncooked couscous
    • 2 cups chicken or vegetable broth
    • 2 cups chopped fresh spinach
    • ¼ cup of your favourite dressing

  • Preparation

    1. In a large, deep skillet with a lid, heat 2 tbsp of oil over medium-high heat and cook the meat, bell peppers and green onions for 2 minutes.
    2. Add the couscous and broth, cover, let simmer for 1 minute, remove from the heat and let sit for 3 minutes to plump up.
    3. Fluff the couscous with a fork, add the spinach and your favourite dressing and mix well.
    4. Serve hot or cold.

For the adventurers

Notes and tips

Replace the leftover meat with six hard-boiled eggs.

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