A proper lunch in a hurry, that will give you at least a couple more lunches throughout the week.
Chop up a red onion into 8 wedges, an aubergine into cubes and a courgette into slices, drizzle with olive oil and use some dried herbs (thyme, basil, oregano for example) and whack into oven at 220 C.
Get half a kettle on the boil.
Add a cup of cous cous to a good size serving bowl. Add 1 1/3 cups of water to cover the cous cous. Cover with plate and leave for 5 minutes.
With a fork, briskly loosen up the cous cous with generous glugs of olive oil and balsamic vinegar.
Stir in a spoon of harissa paste (or sweet chilli sauce or pesto or anything flavourful you might have around)
At this stage the veg should be browning nicely, add to the roasting dish some slices of chorizo, and cook for another 5 minutes.
Stir roasted veg and chorizo into cous cous and chop in some coriander
Will keep for 3 days at least in the fridge.
Chop up a red onion into 8 wedges, an aubergine into cubes and a courgette into slices, drizzle with olive oil and use some dried herbs (thyme, basil, oregano for example) and whack into oven at 220 C.
Get half a kettle on the boil.
Add a cup of cous cous to a good size serving bowl. Add 1 1/3 cups of water to cover the cous cous. Cover with plate and leave for 5 minutes.
With a fork, briskly loosen up the cous cous with generous glugs of olive oil and balsamic vinegar.
Stir in a spoon of harissa paste (or sweet chilli sauce or pesto or anything flavourful you might have around)
At this stage the veg should be browning nicely, add to the roasting dish some slices of chorizo, and cook for another 5 minutes.
Stir roasted veg and chorizo into cous cous and chop in some coriander
Will keep for 3 days at least in the fridge.