Mex-Med couscous or the time that everything we ate had a bit of couscous, pepper and courgette in it...

This was caused by a rare evening of not following the plan.  To the right of the plate is the latest incarnation of the stuffed peppers I've been playing with - this time using babycorn, couscous and garlic and herb simply stir.  To the left is the reason for this post - Mex-Med couscous.

This is an adaptation of a recipe found on the Weight Watchers website.  

Stats: - 3 servings, 4pp per serving.  An excellent accompaniment to dinner or a rather filling lunch.  

Ingredients: - 

fry-light 

one butternut squash (around 400g), chopped into bitesize chunks

one red onion, cut into wedges

one red pepper, cut up into chunks

one teaspoon of cumin seeds

one teaspoon of coriander seeds

one teaspoon of chilli flakes

120g couscous

240g vegetable stock, made with zero point cube (OXO)

huge splash of lime juice

a large handful of fresh coriander

Instructions: -

Preheat the oven to gas mark 6.  Spray butternut squash, pepper and onion with fry light and coat.  

Use a pestle and mortar to bash up the seeds.

Sprinkle over the vegetables along with the chilli flakes and toss.  Roast in the oven for forty minutes, turning as needed.  Remove from the oven and liberally apply the lime juice.  Allow to cool.

Meanwhile, pour the hot stock over the couscous.  Cover and allow to stand for five minutes.

Fluff with a fork, add the vegetables and coriander and serve.

I also wanted to share these: - 

Aren't they cute?  D loved making these on a hot morning.  The tutorial for them can be found here.