ROAST VEGGIE PEARL COUSCOUS THINGY

Chop into 1cm chunks a sweet potato and any other hard veggie like turnip, parsnip or carrots. Cut a large, peeled brown onion into thick slices.

Chuck into a bowl and drizzle with a couple of glugs (2TBSish) of olive oil, a few pinches of salt and some pepper (as you like it). If you like spices, throw in a tbl of smoked paprika or your favourite spice blend (the moroccan one from Woolies is pretty good).

DONT WASH UP YOUR BOWL YET.. YOU NEED IT AGAIN SOON.

Toss around until coated and then put onto a baking paper lined, flat, tray (you want a single layer… if there’s too many veggies, do another tray at the same time) and into 180deg oven for 20mins.

Poke different veggies with a fork or your finger to see if they are a BIT squishy… you want them to keep their shape, but be softISH. If they are still rock hard, go into oven again in 10 min increments until done.

Go to your veggie crisper and rescue the broccoli, cauli, beans or whatever else is languishing and simmer in water until JUST softened and still with a bit of firmness to them. YOU DO NOT WANT MUSHY VEGES. NO ONE DOES. ITS GROSS UNLESS IT’S FOR A PUREE OR A BUBBA.

Drain well.

Cook some couscous (I use the blue packet one from Woolies with Gabriel Gate on the packet) according to the instructions. (This is GIANT/PEARL/ISRAELI couscous. WAAAAY YUMMIER THAN THE TINY STUFF IMHO.)

YOU CAN DO THIS. IT IS LITERALLY BOILING WATER. #IBelieveInYou

If you don’t like couscous, use brown rice (the nukeable packets from supermarket are very handy here).

Drain well and let it cool then chuck it on top of the veggies.

Go back to your veggie crisper and rescue the spinach/kale/silverbeet. Shred it up and throw in bowl.

The next bit is LEVELLING UP/WINGING IT TERRITORY.

Chuck in bowl -

A small handful of nuts… flaked/slivered/whole almonds, walnuts, pine nuts (whatever YOU like) for the crunch factor. Toast them for extra yum.

A quarter cup of dried fruit… I like golden raisins, goji berries or even chopped up dried apricots for little pops of sweetness. Soak them first in a little hot water for 20 mins to up the juicy sweetness.

Fresh herbs… seasonal, of course. I LOVE PARSLEY 💚

Now the dressing.

If you have a favourite in the fridge, use that, OR

Drizzle bowl with olive oil, some balsamic glaze, or a splash of vinegar. I add a sloosh of pomegranate molasses, because I am a sucker for sweet/sour flavours.

Mix together with your hands and, most importantly, TASTE IT.

Does it need a bit more salt? Tang? (A bit of vinegar or lemon juice). Sweetness? (a tiny bit of honey).

Eat straight from the bowl as is. Heat in the microwave for a hot side. Excellent for three days in the fridge and tastes better each day. Lunch box winner. Freezes a treat. Good with anything. Great for a BBQ.

Bloody delicious. #TakeABow #NourishEverything