Roasted Vegetables & Couscous

Lunch is my least favourite meal – it’s not as hearty and substantial as dinner, nor as important to my general well-being as breakfast, and it’s usually just a quick bite on the go or at work.  But a nice packed lunch at least makes it a bit healthier and more enjoyable, and this is one of my classic packed lunches.  Although it’s tasty, I would never make it for a “proper” meal:  in my mind, it’s designed to be a light lunch eaten from a tupperware box!

It involves chopping a fair few vegetables, but that’s the only hard work.  After chopping, simply stick it all in the oven.  It’s easily done the night before, and you can prepare the couscous while you’re making your morning brew.  No bother!

Roasted Vegetables & Couscous

Makes 4 portions, from BBC Good Food

Ingredients:

1 red pepper

1 yellow pepper

1 aubergine

2 courgettes

1 red onion

2 garlic cloves

1tbsp chopped rosemary

3 tbsp olive oil

400g can butterbeans, drained and rinsed

2 tbsp balsamic vinegar

250g couscous

Method:

1.  Preheat the oven to 220C.  Dice all the vegetables, chop the onion and garlic.

2.  Place them in a roasting tin with the rosemary and drizzle over the oil.  Season well and roast for about 20 minutes, stirring once.

3.  Add the beans and vinegar to the roasting tin, mix well with the vegetables, and return to the oven for 10 more minutes.  When it’s all cooked through, allow the vegetables to cool to room temperature then transfer to some tupperware (best done with a slotted spoon to avoid transferring too much oil) and store in the fridge until needed.

4.  In the morning, boil a kettle.  Put your portion of couscous (about 65g, but less or more as you like) in a bowl, pour over 50ml hot water to generously cover it, add a drizzle of olive oil if you want, then cover and leave for 10 minutes or so until all the liquid is absorbed.  Fluff up the couscous, tip it into your lunchbox and top with a helping of the vegetables.  Heat it all up in the microwave at lunchtime, and enjoy.

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