Life is busy, so it makes sense to make meals that can multi-task. This means preparing flexible food that will do for dinner one night, lunch the next and maybe even a portion to stash in the freezer for a rainy day. You’ll feel happier and more organised – plus your value-to-effort scales will be nicely balanced.
Here’s a simple recipe for a roasted vegetable couscous with a tahini sauce that can be eaten warm or cold. It makes a good quantity – enough for a meal-for-two in the evening, and packed lunches the next day.
1 yellow pepper, chopped into 3cm pieces
a handful of cherry tomatoes (I used yellow ones)
1 aubergine, chopped into 3cm chunks
3 spring onions, chopped into small pieces
50g salted peanuts
a few mixed seeds
1 tbsp tahini
2 tbsp yoghurt
salt and pepper
1 tbsp olive oil
2 tsp ras-el-hanout
Preheat your oven to 180˚C.
Put 1 tbsp olive oil in a large roasting pan. Add your chopped aubergines, peppers and the whole cherry tomatoes. Sprinkle with the ras-el-hanout and season with salt and pepper. Roast in the oven for about 30 mins – or until everything is soft and slightly coloured.
Meanwhile, prepare your couscous. Place your dry cous cous in a medium sized basin or mixing bowl. Add 200ml of boiling water and stir. Cover with a plate and leave for 5 mins. Then fork it over to fluff it up.
When you vegetables are ready, add them to the cooked couscous and stir to combine. Now add the chopped spring onion and the peanuts. Season to taste.
To make the sauce: mix together the tahini and the yoghurt in a small bowl and set aside.
Serve your couscous warm or cold with the tahini sauce and a sprinkle of mixed seeds. It’s great with a green salad for a light supper.
Keep your couscous in the fridge and it’ll be perfect in your packed lunch the next day!
Variations: you can try all kinds of roast vegetables – courgettes and red onions work really well too. Serve with grilled chicken or fish for a more substantial meal.