I never really know what to call this dish. I just chucked some veg in a pan one day and out came this. One thing I do know about it is that it’s super simple to make and also really cheap too, so it’s great for students like me who are on a budget.
The dish consists of veg of your choice, tomatoes in tomato juice, and cous cous, all of which are pretty cheap. What I love even more about this meal is that there’s always left overs so I get two days worth out of it too!
- One Courgette
- One Onion
- One Red Pepper
- Carton/Tin of Chopped Tomatoes in Tomato Juice
- Salt and Pepper
The first thing you will want to do here is pre-heat the oven as always. I preheat mine at 200 degrees because our oven is a little rubbish, but with better ovens I recommend 180 degrees celsius.
Once you have the oven preheating, give all your veg a rinse if needed (I did this with the courgette and the pepper) and start cutting them up as shown below. I like to slice my courgette in halves so they’re easier to eat and don’t require cutting up whilst I’m eating (I’m lazy) but you can cut them however you like. I also slice my peppers lengthways and dice my onion up pretty small.
Once you’ve done this, put your chopped veg into a roasting dish kinda like mine shown below. For a single serving, I use half the veg pictured above then store the rest of the veg in airtight containers ready for me to make another batch of tomorrow. If you have a bigger roasting tin than mine though, you can cook it all and store it in a container once it’s all cooked instead and microwave it when you’re ready to eat it!
I pour a little oil over the veg and some salt and pepper and shake the tin around a bit to make sure everything is evenly coated. I then pop it in the oven for 20 minutes to allow the veg to cook on its own. After 20 minutes, I come back to it, add the tomatoes, mix it up again and pop it back in the oven for another 20 minutes. How much of the tomatoes you use is completely up to you, sometimes I prefer just enough to coat the veg but other times I will pour more in to make everything extra tomato-ey (that’s a word, right?)
Whilst the veg is still cooking, you can start to prepare the couscous. I leave this till about 5 minutes before the veg is to be taken out of the oven as couscous doesn’t take too long at all. I use half a cup of couscous and 1 cup hot water and mix in a little bit of turmeric which doesn’t really affect the taste unless you use a lot, but it has amazing health benefits. I then leave it to stand with a lid over the top until all the water is soaked up. I find that half a cup is often a lot of couscous but I always forget this and end up with a mountain of couscous, so maybe cut it down to a third cup, as there was a lot more than what’s in the picture! The general rule is to just double the measurement for the water.
Then all that’s left to do it plate it up and eat! It’s such a simple recipe and ingredients like couscous cost like £1 per pack and last me so long. The tomatoes were 30p a carton too so the only real expense is the veg, it can be made even cheaper with other vegetables I’m sure. This is just what I prefer! Will you be trying this recipe? If so, will you be adding your own variations? I’d love to see what you come up with!