Mini Back Story

COVID-19 and it’s accompanying quarantine brought about many changes for most of us. I for one, had to stop working and so I decided to take on the task of cooking lunches and snacks for our family of six. For fun, I filmed the first lunch-making process and found it satisfying to watch so I kept at it.

Now, I just want to share them with you!


My mom likes mediterranean food (yes, she’s Korean haha) and I found a box of couscous in the pantry so I decided to go from there. Here’s a mediterranean salad that’s fresh, tangy, and filling!




1 (8oz) box couscous

1 (16oz) can of olives

1 (16oz) can of tomatoes

1 (16oz) can of black beans

1 large cucumber

5-6 small bell peppers

1-2 cups mozzarella cheese

1 tbsp dried parsley

1 tbsp dried oregano 


2 tbsp lemon juice

1 tbsp vinegar

3 tbsp olive oil

salt and pepper to taste


  1. Cook couscous as directed by packaging. Once cooked, set aside to cool down.
  2. Drain and add olives, tomatoes, and black beans to large mixing bowl
  3. Dice cucumbers, chop the bell peppers, and add to bowl.
  4. Add cheese, parsley, and oregano.
  5. Add cooled couscous.
  6. Combine dressing ingredients in a separate bowl and mix well.
  7. Add the dressing, and toss the salad until ingredients are evenly mixed.
  8. Serve and enjoy!


*creates 6-8 servings

April 17, 2020