May 10, 2012: Sort of Mediterranean inspired

I think this is fusion cuisine.  Taking foods from areas near one another, and making them peacefully coexist and combine into the most delicious lunch!

Couscous is amazing.  It cooks with almost no effort, and takes on the flavour of whatever you put in with it before adding boiling water.  I used a tiny amount of extra virgin olive oil, and a sprinkle or two of a greek herb blend.

On the theme of adding water to things, I made up some mini falafel patties before frying them to add to the bento.   They’re not as tasty as made from scratch, but still pretty healthy, and easy to do on a weeknight.  I dabbed some plain greek yogurt onto them instead of tzatziki sauce and threw in a lemon wedge to perk the flavour up the next day for lunch.

Greek salad has to be one of my favourite things to eat – as long as it’s minus the olives.  I love olive oil, but rarely see an olive I absolutely have to eat.  Feta makes up for it.  This couldn’t have been easier too – place chopped veggies into the box, drizzle over a bit of olive oil and fresh-squeezed lemon juice, and sprinkle with the same greek herb blend from a jar.

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