Bento Meal Prep: Couscous Bowl

Ingredients

• ½ avocado, peeled, pitted and sliced
• 2 tomatoes, diced
• 120g can Mexican style 3 bean mix, drained
• ½ lime, wedges for serving
• 1 small cos lettuce, sliced
• ½ cup dry pearl couscous
• 1 small cucumber, diced
• ½ tsp olive oil
• ¼ red onion, diced
• ¾ cup vegetable stock
• ¼ cup corn

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Stir in onions and a pinch of salt and pepper. Cook for 1-2 minutes. Stir in dry couscous. Add in the stock and bring to the boil. Reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Fluff the mixture with a fork.
2. In a small bowl mix diced tomatoes and cucumber and set aside.
3. Divide the couscous into the stainless-steel bowls. Top with the Mexican style 3 beans, corn, avocado, cos lettuce, tomatoes and cucumber, serve with lime wedge.
4. Eat immediately or seal with the leakproof lid and its ready to go.