The Only Lunch Recipe You Need In Lockdown

In this lockdown, one of the only things that gets me through the day is the food I’ll be eating. I’m not adult enough to meal plan (I envy anyone who has a food planner) but I do try and check the fridge every few days to make sure I’m eating enough veg and not wasting any food because food wastage is for losers, quite frankly.

So I thought I would share a recipe I’ve been cooking and eating for ages, even before lockdown but it’s perfect for this time and I’ll explain why below.


  • 200g cous cous
  • 400ml veg stock
  • 1 courgette, sliced
  • 1 red pepper, sliced
  • 3/4 small carrots, sliced
  • 1 onion sliced
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • Salt/pepper/paprika (seasoning of your choice)
  • Feta to crumble
  • Fried egg to serve


  1. Place your sliced up onions, courgettes, pepper and carrots in a baking tray. Mix with the 2tbps olive oil and seasoning and toss together until all your veg is covered. Bake in a pre-heated oven at gas mark 6 for 20-25 mins or until cooked.
  2. Warm your stock through (you can use boiling water but stock is more flavourful) until it’s boiling, and pour onto your couscous. Leave covered with a tea towel for 15 mins.
  3. Once your couscous is cooked, fry or poach an egg (I prefer frying because I’m lazy) to place on top of your dish.
  4. Plate everything up, starting with the couscous at the centre of the plate topped with the roasted vegetables and then the fried egg.
  5. Crumble the feta on top and serve immediately.

The reason I love this recipe so much, is that everything can be substituted.

Don’t have couscous? Use quinoa or brown rice.
Don’t have courgettes? Use literally any other vegetable in your fridge.
Don’t have feta? No need to substitute, I know it’s not everyone’s cup of tea, but if you want the crumbly texture then ricotta could work well.

Without the fried egg and the cheese, it can also be a vegan dish topped with avocado and some herbs.

My portion for the couscous was quite large but I used the leftovers for lunch the next day and instead of adding the feta, I lightly fried some halloumi strips which worked very well indeed.

There are so many things that the leftovers could help with, for example I made couscous fried nuggets at uni, it worked really well and roasted veg could be a side for so many lovely dinners so the opportunities are endless.

I hope this helps anyone looking for something new to make for lunch or dinner in this lockdown. Please let me know down below if you decide to make it, I’d love to know what you thought!


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