We have made it halfway through the school year. Which means I have filled my girls’ lunch boxes with a wide variety of different dishes. From sandwiches to soups, I am always searching for recipes that they will enjoy and more importantly…dishes they will eat. With the start of a new year, comes the promise that we will continue to make healthy and delicious food choices – even in those lunch boxes. So, when the folks at Ricardo Cuisine introduced me to the beautiful Ricardo Cuisine website and the entire area dedicated to simple, healthy recipes, I was super excited. As soon as I spotted Ricardo’s chicken mango couscous salad I knew that we had to give it a try.
Couscous is a wonderful option for the lunch box. Not only does couscous need about 5 minutes to cook, it soaks up a vinaigrette without becoming soggy, like a leafy salad. This means that I can make a big batch of couscous salad on Sunday night and it will last us all week long. This couscous salad is packed with chicken, mango, cucumbers and carrots. I left out the shallots and red peppers from the original Ricardo recipe, because I know my daughters’ would simply pick around those ingredients. Customize the salad to meet the needs of you and your family and add this to your New Year’s healthy lunch option recipe list.
Mango and Chicken Couscous Lunch Box Salad
1 cup rotisserie chicken
1 cup chopped mango
1 cup chopped cucumber
1 cup chopped carrots
2 cups couscous
2 cups water
1/4 cup + 1 tbsp olive oil
3 tbsp lemon juice
salt and pepper to taste
Bring a small pot with 2 cups of water to a boil. Pour in the couscous and turn off the heat. Let the couscous sit for 5 minutes, until all the water is absorbed into the couscous. Fluff with a fork and set aside to cool.
Whisk together olive oil and lemon juice in a large bowl.