As promised, here is the first of my uni lunches posts. This one is kinda time consuming, but the great thing about it, is that once it’s made you can keep it in the fridge for a couple of days meaning no thoughts about lunch/ dinner making later!
It’s a very flexible recipe as well, pretty much you use any root vegetables you like with a few extras. I like using golden kumara, pumpkin, carrot, onions and a couple of little potatos. Then you’ll also need some chicken stock, salt – I use a smoked seasoned salt that I picked up at the Grey Lynn Festival last year, garlic cloves, cumin powder and garam masala, olive oil, Israeli cous cous – you can pick this up really cheap at Khyber Spice Invader in Sandringham Village, rosemary, zucchini and mushrooms.
To make it you cut and peel all the vegetables into small cubes, then throw the root vegetables and onions into a roasting dish with enough chicken stock to cover about a cm deep of the tray. Sprinkle over the salt, garam masala and cumin, about a tea spoon of each. Put in a few sprigs of rosemary, a small handful of peeled whole garlic cloves and a small splash of olive oil and then mix the whole thing a little to get the vegetables all covered. Chuck it in the oven to roast at 180 degrees and leave them in there until the stock is completely soaked into the veges. Periodically mix them a little to make sure that nothing is left out of the flavour enhancing properties of stock but otherwise you can pretty much leave it. I’ve found it takes just under an hour.
While the veges are roasting you can cook your Israeli cous cous, unlike normal cous cous you boil this stuff like pasta, when it’s ready rinse it out to get rid of any excess starch and put it aside.
When the root vegetables have soaked up all of the stock you can throw in your other vegetables – the mushrooms and zucchini. These won’t need to stay in long, I leave mine about 15 minutes.
When everything’s cooked take the vegetables out of the oven and mix through the cooked cous cous. Then you’re done!
Depending on how much veges you use you’ll have quite a bit of food. I have it just as a salad on it’s own for lunch and then as it runs out start to add a toasted mini pita to the mix. It’s great because it’s pretty low on fat depending on how much you eat of it and it really fills you up so you don’t die during that awful mid afternoon class or pig out between uni and dinner time.