This week I have a nice, casual dinner plan sorted. We’re headed into winter, so I want warm, filling meals – and
it’s dark by the time I get home I’m lazy so they have to be quick and easy.
Solution one: cook a batch of something delicious on Sunday, and eat up well for the fist half of the week (at least). Cue this so-easy-my-dog-could-do-it recipe: roasted vegetable couscous salad with cashews for extra crunch.
I made a bulk-batch of four servings, at approximately 370 calories each, with really simple ingredients. If you’re interested in the recipe, read on!
Ingredients (anything goes, but this is what I used)
- 1 cup couscous, uncooked
- 1 medium kumara (native sweet potato), diced
- 1 small red onion, chopped into large chunks
- 2 large capsicum, chopped for roasting
- 70g roasted cashews, chopped
- Garlic, crushed (as much as you want)
- 1 tbl olive oil
- seasonings of choice (I used master foods Cajun seasoning for a bit of spice and smoky flavour)
- Chop up all your kumara, capsicum, onions ready for roasting, toss in a roasting tray with olive oil and seasonings. If you would prefer’ you can roast whole garlic cloves, too – they will be gorgeous and sweet!
- Roast vegetables in oven until soft and browned. The smaller your pieces, the quicker they’ll cook – so keep an eye on them if you’re unsure how look I’ll take.
- When the vegetables are almost there, cook your couscous: pour a cup of couscous into a bowl with a cup of boiling water, cover and let sit until cooked. When cooked, the couscous will be light and fluffy when mixed with a fork.
- Mix the garlic, chopped cashews and vegetables into the couscous, making sure everything is spread relatively evenly
- Serve in a bowl, it’ll keep warm for longer
Any leftovers should store in the fridge, in an air tight container, for a couple of days.
If you make it, let me know what you added – I’m definitely curious what your take on it will be!