While roasting a small chicken last night, we cooked a tray of colourful vegetables too: green peppers, butternut squash and red onions. The vegetables were sprinkled with a little salt and pepper and sprayed with oil. After cooking for 45 minutes, they were cooled and refrigerated overnight.
Fry (or griddle) a few courgettes and reheat the vegetables at the same time. Then mix with the couscous - we chose to use giant couscous because of its texture. Once the couscous is cooked, drain and rinse with boiled water (to stop it sticking together). Add a teaspoon of oil, salt and pepper, half a teaspoon of turmeric and a quarter of a teaspoon of ground cumin. This gives the couscous mix a lovely warmth. Add the vegetables and serve.
Save money - cook double the quantity. It's really good for the lunchbox. We're saving ours for tomorrow, when we'll reheat it and add some feta cubes and pine nuts. Can't wait.
If you don't have any roasted vegetables, you could add peas, sultanas, sliced almonds etc along with your favourite herbs.
Couscous is low in calories. We used 50g of dried couscous per person, which was very filling. I roasted a small butternut squash, one large onion and a whole green pepper.
REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).
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