Try replacing salami with shredded roast chicken meat. Any flavoured salad dressing can be used in the salad.
Ingredients
Method
1.
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.
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