A Simple Dinner For Your Simple Start

Whole-wheat Couscous is free on simple start/Filling & Healthy, eager to have another Filling & Healthy food in my cupboard for dinner & lunch inspiration I had been keeping a vague eye out for whole-wheat couscous for the past couple of weeks. I hadn't managed to find it in the supermarkets I tend to visit on a regular basis.
While In Bantry on wednesday, putting up posters to promote my new class opening there, I came across a small organic supermarket and found a bag of whole-wheat Couscous there.

I was very keen to use it and decided that I would Make it for dinner today. I had a busy day, I went for a fabulous walk with my friend Amy & her dog in Ballincollig park, I hadn't been there before and it was stunning. I headed off after that to do my weekly grocery shop and then did a spot of cleaning at home for the rest of the afternoon. I wasn't feeling in the mood to do anything too timely in the kitchen after that and I decided on simple roast veg for the Couscous.

I wasn't really expecting anything amazing and I did worry that the vegetarian meal would not be enough for my boyfriend William. I knew I was onto a hit when after two mouthfuls william said ''we have to have this again, its delicious!'' and for once he didn't go back for seconds, he was full!

Roast Veg & Whole-wheat Couscous.

Serves 3 ( I made enough for 2 dinners & one lunch)

1/2 Butternut Squash, diced
1 Red Pepper, diced
1 Green Pepper, diced
3 Carrots, diced
1 Large Onion, cut into wedges
5 Baby Potatoes, quartered
Salt
Pepper
Paprika
Cumin
Turmeric
2 Cups Whole-wheat Couscous
Fry Lite
0% Total Greek Yogurt (optional)

Preheat the oven to 200

Place the chopped veg into an oven proof dish and sprinkle on your desired amount of seasoning, toss and spay with Fry Lite.
Place in the oven and roast for 30-40 minutes
When the veg is done, turn off the oven & leave the beg inside to keep warm.
bring 2 cups of water to the boil & add the 2 cups of Couscous, remove the pan from the heat, cover and leave for 5 minutes.
Fluff with a fork & serve with the roast vegetables.
Top with a tbsp of 0% Total Greek Yogurt & enjoy!

Sometimes a simple meal can be very tasty & satisfying, this meal is certainly that. It is easy to prepare and cook so is suitable for people who are not that confident in the kitchen. The leftovers would be ideal cold for lunch the next day with some rocket & spinach leaves thrown in, which is what William is getting to take to work tomorrow.

As you all probably know by now I have become a Weight Watchers leader so spread the word!
I am Opening two new classes on Monday 28th April.

10:30 am in The Westlodge Leisure Centre, Bantry
6pm The West Cork Hotel, Skibbereen.

I also have a class on Tuesdays in Youghal at 5:45pm.