Figs and cheese salad, Israeli couscous and fall juice

Instructions

For the green salad with figs, walnuts and cheese:

In a salad bowl, mix the salad, fig, cheese, walnuts and onion and put everything in the first container of your MB Original bento box.  

For the dressing:

In a small bowl, beat the olive oil, balsamic vinegar and dried oregano until obtaining a homogeneous mixture. Season with salt and pepper, to taste.

Pour the dressing into the MB Temple S sauce cup and place it in your bento box. Before eating, drizzle the salad with some dressing.  

For the Israeli couscous with chickpeas and roasted carrots:

Preheat the oven to 180 C.

Bring a large pot of lightly salted water to a boil.

Add the couscous and cook until it becomes tender, according to the package directions. Drain, rinse with cold water and set aside to cool down.

In a small bowl, mix the ground cumin, cinnamon, smoked paprika and a pinch of salt.

Peel and slice the carrot and put it in a bowl. Add 1 tbsp of olive oil and the spice mix. Mix well until the mixture completely covers the carrot slices.

Cover a baking sheet with a pastry mat and add the carrots. Roast for 30 minutes, or until the carrots are tender. Set aside to cool down.

Place the couscous in a large bowl, add the carrots, scallions, chickpeas and crumbled cheese.

In a small bowl, mix 1 tbsp of olive oil, the lemon juice, mustard and honey until obtaining a homogeneous mixture.

Pour the dressing on the couscous and mix well. Place the mixture in the second container of your MB Original bento box and sprinkle with pumpkin seeds.  

For the fall juice:

Wash all the ingredients.

Remove the stalk and seeds from the apples.

Cut the apples and carrot roughly into pieces and place them in a slow juicer.

Mix until obtaining a smooth juice. Pour the juice into your MB Positive M Bottle.  

Finally, complete your bento box with a sweet touch! Add your favorite cookie recipe for the dessert!