Roast Veg CousCous

One of my old blog incarnations was a short lived “Ted’s Kitchen”, but it’s hard to constantly write about food and cooking when you have so much else going on in your life. But there is some simple pleasures to be had by getting into the kitchen and cooking fresh meals, whether you work full time or are a student, there should be very little excuse.

Cooking to me is therapeutic providing there is no one on top of me in the kitchen. I have “stirring circles” and “cutting corridors” that I require, and sometimes are invaded for mid-cooking cuddles, which I can abide temporarily, but I really must finish my immergence in the act.

There is also a pleasure in eating plenty of vegetables, for me at least. They are often the most simple things to cook if you choose the one sure way to make them tasty without sauces: roasting!

No matter what the vegetable is, roasting usually makes it far nicer. It’s also a totally customisable way to do it. You can go as plain as a bit of salt and pepper in the tin, or you can add some turmeric, which provides this lovely creamy texture to it. Whatever it is, either use vegetable or olive oil for the best results.

Now, I’m not going to write out a full recipe here for once. There will come a time and place for me to start sharing my culinary wisdom with the general public, but that time is not now. Judging that you can make a good decision on portion control, I will give just the general basic guidelines.

Select an array of vegetables you enjoy to eat. I used new potatoes, sweet potatoes, mushrooms, peppers, tomatoes and red onion. I cut them up into chunks, added them to a roasting tin and sloshed on olive oil. I then added some salt and pepper, and a few shakes of turmeric.

The idea is to cook the vegetables until they’re soft enough for your own liking. Some people prefer a bit of bite, other prefer the softer touches. I prefer the middle ground, not too tough, but not too soft.

When they’ve roasted, just leave them in the oven, but turn it off. Then get some plain couscous and pour it into a jug. Again, use your judgement on portion control and remember it swells to twice its size. Add time as much boiling water as you have in couscous and wait for it to absorb. It literally takes minutes.

Take out your tray of veg and add the prepared couscous to the tin, the  mix in. This transfers some of that creamy turmeric flavour to the fluffy couscous. Serve into a bowl or onto a plate, and enjoy a warming, tasty, veggie dinner that you can literally make with ease.

That means, if you’re a teacher and have marking to do, you can mark whilst the veg roasts and serve into a bowl so it’s easier to eat whilst continuing to mark, although I suggest you take a break to eat. You should always pay attention to what you eat so you don’t overeat and also, so you can enjoy it. Any leftovers, just put in a container and take to work the next day, two birds, one stone!

Sorry it’s brief and lacks proper direction, but you’ll thank me for getting you into that kitchen and experimenting rather than reaching for that ready meal. Also, you’ve just eaten your 5-a-day practically.


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