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Think outside the lunch box with these recipes

Cheaper, healthier... Taking your lunch with you is a good idea. And when you do it in one of those new Brabantia Make & Take Lunchboxes, it's even smarter - and more sustainable! We have listed some recipes for a healthy lunch.

Couscous salad with vegetables and a pitta bread

Handy, that Brabantia Bento Lunch Box. In all those compartments and containers, you can keep different ingredients separate until lunchtime. And that means, you can eat something special for lunch. Like this couscous salad with pitta bread.

Ingredients (1 person)

  • 1 pitta bread
  • 40 grams couscous
  • ¼ courgette
  • ¼ red bell pepper
  • ¼ red onion
  • Olive Oil
  • ras el hanout seasoning
  • salt and pepper 
  • 5 cherry tomatoes
  • 5 green olives

Prepare
Cut the bell pepper, onion, and courgette into small pieces. Place the couscous in a bowl and stir in salt, pepper, ras el hanout and a dash of olive oil. Pour boiling water over it until the couscous is just covered and cover the bowl with foil or a plate. Let stand for 15 minutes and stir occasionally.

 

Meanwhile, heat a frying pan with a dash of olive oil. Cook the finely chopped red onion for a few minutes. Add the bell pepper and courgette and cook for a few more minutes. Stir the couscous one last time and add it to the pan. Stir everything well and then turn off the heat. Let the couscous cool before putting it in your Bento Box.

Toast the pitta bread in the frying pan or oven according to the instructions. Put it in your Bento Box too and fill the other trays with the olives and cherry tomatoes as extra snacks! Enjoy your meal!

Veggie tortilla wrap

An easy, tasty, and delicious wrap for lunch. And therefore, ideal for your Brabantia Lunch Box. This is how you prepare it.

Ingredients (1 person)

  • 1 carrot tortilla
  • 40 grams couscous
  • 10 cherry tomatoes
  • 1 spring onion
  • 1 tablespoon hummus
  • 1 tablespoon tomato tapenade
  • olive oil
  • salt and pepper to taste
  • ras el hanout seasoning

Prepare
Place the couscous in a bowl and stir in salt, pepper, ras el hanout and a dash of olive oil. Pour boiling water over it until the couscous is just covered and cover the bowl with foil or a plate. Let stand for 15 minutes and stir occasionally. Finely chop the spring onion and the tomatoes into small wedges. Spread a tablespoon of hummus and some tomato tapenade on the wrap. Spoon a tablespoon of couscous over it and finish with the tomatoes and sliced spring onions. Roll up and take with you.

 

Pro tip: Fold the bottom of the wrap a little bit inwards over the contents before folding the sides over or rolling it up. Then you can eat your wrap with your hands, without everything falling out.

Vegetable wrap with yellow bell pepper and celery


Nomnomnom – this wrap is irresistible. And ideal for your Brabantia Lunch Box L. This is how you prepare it.

 

Ingredients (1 person)

  • 1 tortilla wrap
  • 40 grams couscous
  • ½ yellow bell pepper
  • 1 celery stalk
  • 1 tablespoon tomato tapenade
  • olive oil
  • salt and pepper to taste
  • ras el hanout seasoning

Prepare
Place the couscous in a bowl and stir in salt, pepper, ras el hanout and a dash of olive oil. Pour boiling water over it until the couscous is just covered and cover the bowl with foil or a plate. Let stand for 15 minutes and stir occasionally.

Finely chop the bell pepper and celery. Spread a tablespoon of tomato tapenade on the wrap. Add a tablespoon of couscous and finish with the bell pepper and celery. The ideal snack for a healthy appetite.

Couscous salad with (veggie) chicken pieces


Tasty and light, this couscous dish with real or veggie chicken pieces! You can easily take it with you in your Brabantia Lunch Box Flat.

Ingredients (1 person)

  • 40 grams couscous
  • 50g real or veggie chicken pieces
  • 2 radishes
  • 1 spring onion
  • 5 black olives
  • 1 handful of roasted almonds
  • 1 dessertspoon pickled red onion 
  • olive oil
  • salt and pepper to taste
  • ras el hanout seasoning

Prepare
Place the couscous in a bowl and stir in salt, pepper, ras el hanout and a dash of olive oil. Pour boiling water over it until the couscous is just covered and cover the bowl with foil or a plate. Let stand for 15 minutes and stir occasionally.

 

Heat the chicken pieces in a pan or in the oven. Finely chop the spring onion, black olives, and almonds. Cut the radish into small wedges. Stir everything through the couscous and fill the Lunch Box Flat with this couscous mix. Finish it off with some chopped chicken pieces and pickled red onion.