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His, his and hers

I used to struggle with lunch ideas but now the boys are older and eating what I eat, I like to sit and enjoy a proper meal with them, not just a quick sarnie. More so since trying to include more superfoods in my diet, as I mentioned in this post.

So today we had one of our storecupboard staples, roasted veg cous cous with lime and mint. I added some rye bread, cheese and grapes for the boys and accompanied mine with a big leafy watercress salad.

Serves 4, you will need:

1 tbsp olive oil
1 onion, cut into wedges
1 courgette, thinly sliced
Tin chickpeas
100g cous cous
200ml veg stock
Handful cherry tomatoes, sliced
Juice of 2 limes
handful fresh mint leaves, very finely chopped

1. Drizzle the veg with oil and roast for 20-30 mins until starting to brown
2. Put the cous cous in a bowl, add the stock, cover until all the water is absorbed then fluff up with a for
3. Add the chickpeas, veg and tomatoes to the cous cous
4. Mix the mint into the lime juice, pour over the cous cous, stir well and serve

This is also lovely with feta or goats cheese and you can add whatever veg you have in. Red peppers and aubergine also work well. You can use quinoa instead of cous cous for an extra protein hit.

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One response »

  1. After the stew I am so looking forward to making this and adding feta.
    Have a great weekend xx

    Reply

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