Roasted Vegetable & Feta Cous Cous

At the start of each week I like to make a deli inspired dish that I can keep in the fridge so I don't have to faff about trying to workout what to have for lunch and then end up with a bowl of honey nut loops or just another tuna sandwich.

You know when you're really hungry but you just stare at the fridge, just looking at ingredients not actual meals ready to eat at that. very second? Yep, that's what I try to avoid.

This week's creation was a very simple, healthy, veggie and feta cous cous. You really can throw anything you like into it; I just went with what I had in my cupboards so my ingredients are as follows;

A large handful of butternut squash (I buy it frozen as I can't be dealing with sawing up a large squash)
A large handful of swede ( I buy it whole then chop it up and freeze it)
A large red pepper
1 aubergine, chopped
1 red onion, roughly chopped
200g cous cous
1 vegetable/chicken stock added to 225ml boiling water
A handful of chopped black pitted olives
Half a pack of feta, chopped
A sprinkling of pine nuts
1 can of chick peas
A drizzle of olive oil

Balsamic vinegar
a squirt of honey


Method

Pre heat the oven to 180 degrees.
Roughly chop all of the veggies and cube the feta.
Place the butternut squash and swede on a large baking tray, drizzle with olive oil and season generously. Put in the oven for 20 mins.
Pour the cous cous into a saucepan and add the hot stock, and just leave it on a low heat for 4 mins.
Pour the tinned chickpeas into another saucepan and cook on a low heat for 4 mins. Drain and add to the cous cous.
Stir through the cubed feta and sliced olives to the cous cous.
Once the squash and swede is cooked, add the remaining veggies to it and pop it back in the oven for another 15-20 mins.

I like to make a dressing to drizzle over the dish so I use a mixture of olive oil, a drop of balsamic vinegar and a squeeze of honey. I don't worry about the quantities; just add each until it tastes how you like it.

When all the veggies are cooked, add to the cous cous, sprinkle on the pine nuts, swirl on the dressing and serve hot or cold!