1 cup pearl couscous (150g)
1 Lebanese cucumber
80g packet sliced Danish salami, cut into thin strips
250g cherry tomatoes, halved
1⁄2 cup coarsely chopped fresh parsley
3 green spring onions, thinly sliced
1⁄4 cup bottled Italian salad dressing
Extra bottled Italian salad dressing, to serve
The night before, cook couscous in a large saucepan of boiling water for about 7 minutes, or until tender. Drain. Rinse under cold water. Drain well. Place in a large bowl.
2 Cut cucumber in half lengthways. Thinly slice. Add to couscous with salami, tomatoes, parsley, onions and dressing. Stir to combine. Divide evenly among four airtight containers. Seal. Refrigerate.
3 Place extra dressing into four small airtight containers. Seal with lids. Refrigerate.
4 Next morning, pack salads and dressings into lunch boxes or cooler bags.