Weekly Lunchbox- Confetti Couscous Salad, Apple Smiles, Chicken Chunks on a Stick, and Carrot and Cucumber Salad

This week's lunchbox is mostly taken from Annabel Karmel's Lunch Boxes and Snacks. It is one of my favorite cookbooks to go to for lunches because of the variety and ease of the recipes. The couscous salad was really quick and I tripled it so we could have some too. I also added some celery to it. The Chicken Chunks on a stick, I also doubled and we had some for dinner and sent the leftovers in the lunchbox. The kids loved them! The Apple Smiles are based on a similar idea I saw over at Picky Palate, but Jenny's looked way cuter. These were also a big hit. My husband actually ate the most of those and I have made them multiple times as a snack. The carrot and cucumber salad was quick and easy and very delicious- Hope you enjoy!

Confetti Couscous Salad from Annabel Karmel

1/4 cup couscous

1/2 cup hot vegetable broth

2 Tbls diced red bell pepper

1/2 medium carrot, peeled and diced

2 scallions, sliced

1 Tbls raisins

1 1/2 Tbls pine nuts, toasted

dressing:

1 Tbls olive oil

1 1/2 tsp lemon juice

1/2 tsp honey

salt and pepper

Put the couscous into a bowl. Pour the broth over it and leave to stand for about 5 minutes.

Fluff up the couscous with a fork. Stir in the bell pepper, carrot, scallions, raisins and pine nuts.

Whisk together the dressing ingredients and stir into the couscous. Season to taste.

Chicken Chunks on a Stick from Annabel Karmel

2 Tbls soy sauce

1 heaping Tbls dark brown sugar

1 Tbls lime juice

1 1/2 tsp canola oil

1 small clove garlic, minced

2 small skinless, boneless chicken breasts , cut into chunks

Put the soy sauce and sugar into a small saucepan and heat gently, stirring, until the sugar has dissolved. Remove from the heat and stir in the lime juice, oil and garlic. Marinate the chicken for at least 1 hour or overnight.

Soak four bamboo skewers in water. Thread the chunks of chicken onto the skewers, place on a broiler pan lined with foil, brush with the marinade, and broil for 4-5 minutes on each side, basting with the marinade halfway through, until the chicken is thoroughly cooked.

Carrot and Cucumber Salad From Annabel Karmel

1 large carrot, peeled

1/2 English cucumber or hothouse seedless cucumber

1-2 cups fresh bean sprouts

dressing:

1 Tbls toasted sesame seeds

1 Tbls soy sauce

1 Tbls rice wine vinegar

1 Tbls sunflower oil

1 Tbls honey

1 tsp mirin

1 tsp sesame oil

Using a swivel vegetable peeler, make thin strips of carrot and cucumber. (I just shredded them). Mix together the dressing ingredients and toss with the salad.

Apple Smiles

peanut butter

apple slices

mini marshmallows

Spread peanut butter on 2 apple slices. Put mini marshmallows on one apple slice and place other apple slice on top.

Coming Tomorrow- Barefoot Bloggers- Vegetable Pot Pie with Phyllo Crust