1/4 cup wholemeal couscous
1/4 teaspoon smoked paprika
Dressing
2 teaspoons olive oil
2 tablespoons lemon juice
1/4 teaspoon chilli flakes (optional)
Salad
1/2 red capsicum, thinly sliced
6 cherry tomatoes, halved
1 zucchini, peeled into ribbons or julienned
2 tablespoons reduced-fat feta, crumbled
100g cooked lean lamb fillet or steak, sliced, cooled
1 cup baby rocket
Step 1Place couscous and smoked paprika in a jug and just cover with boiling water. Cover and set aside for 5 minutes. Fluff grains with a fork and then set couscous aside to cool.
Step 2 Combine dressing ingredients and mix well. Place dressing in the bottom of a 750–900ml jar.
Step 3Layer salad ingredients into jar in the order listed, placing couscous in before lamb. Screw lid on tightly and store in fridge.
Step 4To serve, tip salad into a large bowl and mix well to combine.
