Starting university with minimal cooking skills was a pretty daunting reality. A few years on, I consider myself to a be a pretty decent cook. However, I won't turn down the opportunity to learn some new skills. Recently the Co-op has joined up the guys from the YouTube channel Sorted Food to create the Now Cook It website. Which teaches basic cooking techniques and also provides a wide selection of recipes to put them to the test.
I cracked out the roasted vegetable couscous that was absolutely delicious. The recipe serves two as a meal but we shared it as a side as part of a larger meal. I was cooking for my family who generally like to scoff at my cooking ability but everyone was really impressed with how it turned out and my gran even took the leftovers home with her for lunch the next day. This dish struck me as being particularly student-y as it's meat free (cheap) and also works really well cold so would make for a great packed lunch. The Co-op also offer a student discount if you have an NUS card so take advantage of it!
So how did I do it?
I started off by selecting my veg to roast: onions, peppers, baby sweetcorn, and garlic. Then I chopped them all up and tossed them in olive oil with oregano, coriander, and salt to season.
Adding a halved lemon to the dish I roasted the vegetables at 220 degrees celsius for 25 minutes (the recipe calls for 20 at 240 degrees but my oven doesn't go that high so I altered it a little).
In the meantime, I combined an equal volume of couscous and boiling water in a bowl which I then covered with a plate. The recipe calls for clingfilm but this method works well and doesn't produce any waste (tying in with my ideas of living more ethically).
After I took the roasting veg out of the oven I squeezed the lemon and added the couscous to the dish. I gave everything a good stir to combine.
To give the dish an extra burst of freshness I finished it off by chopping some cucumber and tomato to add to the mix.
Top with greek yoghurt or serve plain as a meal or an exciting side dish.