An emergency couscous

Breakfast

Cereal (combination of maple & pecan crisp and muesli), soya milk, grapes

Different combinations of cereal can go really well together. Useful if you don’t have enough of one type to make up a decent bowl full!

Lunch

Bagel with peanut butter, grapes and celery, mini pretzels, apple, flapjack

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Peanut butter bagels are really nice topped with a little fruit and veg. The sweetness of grapes goes really well with the salty peanut butter, and the crunchy celery is a nice addition too. Mini pretzels are another nice crisp alternative (although I’m not sure they’re actually any healthier). Most of the Blackfriars flapjack range are vegan, and I’d say they’re the next best thing to home made.

Dinner

Vegetable couscous, salad

Dessert: Alpro soya dessert, grapes

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This is where the emergency couscous comes in. I came back to London fairly late (after a weekend back  home in Oxford) and knew my ingredients would be slightly limited. This was a bit of a case of just using up anything in the fridge, but it turned out quite well. It may just be my mushroom prejudices surfacing again but I’d be tempted to leave them out and replace with something like olives or peppers. To be honest though, the basic concept works with almost any veg. Just cook the couscous in this nice way and add whatever you feel like.

Ingredients (serves 2):

– 150g couscous

– Around 350 ml veggie stock

– Juice and zest of one lemon

– Olive oil

– 1 small onion

– 1 clove of garlic

(Optional but nice) a few fennel seeds

– One courgette

– Another vegetable of your choice e.g. a pepper or some oilves

– A good handful of nuts

Method:

1. Place the couscous in a saucepan and add the veggie stock along with the lemon zest and juice. Cover up and leave for around 10 mins, until the water has been absorbed. Meanwhile, chop the veg.

2. Heat a splash of oil in the saucepan and add the onion. Saute until semi-transparent, stirring almost constantly. Add the courgette (and pepper if using) along with the garlic and fennel seeds. Continue to brown, stirring very frequently for about another 10 mins. You may need to add the odd splash of water, just to help stop the veg from burning.

3. When the couscous is ready, fluff it up with a fork, then add the veg and nuts, along with a drizzle of olive oil if you like.

I seem to always photograph things out of their packet and then provide a detailed description of where to find them. For once I thought I’d just photograph this soya dessert in its packet, as this may be more informative if you’re trying to find them in a supermarket. They go very well with fruit, as does anything chocolaty I suppose.

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