Roast Vegetable Couscous – Batch Cooking my Work Lunches

I decided that July was a write off in terms of how I spent my money (more to come later on that). One way I need to regain control is to be better prepared for work. So today I made a huge cauldron of cous cous for my lunches this week.

INGREDIENTS

Courgette

Red Onion

Sweetcorn (I used frozen)

Sweet Potato

Peppers (I used frozen)

Oil

Mint, Basil, Chives

200g couscous

300ml Stock

 

METHOD

Cut your veggies into tiny bite size pieces and roast in oil for about 45 minutes.

Make up 200g of couscous according to the packet instructions.

Once the couscous is ready mix the roast vegetables and the herbs in and leave covered for a little while for the flavours to soak in.

Eat a bowl to check it’s not poisoned and vow never to buy one of those instant packets of couscous again.

 

THIS IS A GREAT WAY TO USE UP THAT 500G PACKET OF COUSCOUS YOU BOUGHT LAST YEAR WHICH IS BEST BEFORE AUGUST 2017.

 

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