I was pleased this week to find the time to make vegan lamingtons, in honour of Australia Day last Tuesday. I took a large plate of them to work and they disappeared in a startling fashion. I think I've converted more than a few Londoners to the delights of lamingtons.
With busy days and often long ones too, I've been glad of more easy meals (let's face it, I'm always glad of easy meals). You can make this couscous bowl in hardly any time and it will fuel you through whatever the day throws at you. Unlike most of my bowls, the bulk of the vegetables come separately - mix up a green salad to pair on the side - but you'll still be taking in a mix of vegetables, protein and carbohydrate with every mouthful.
If you do want all your vegetables mixed into one bowl, Danni's burrito bowl on Hungry Health Happy shares a similar concept but with cauliflower rice instead of couscous, and some different seasoning components.
Mexican couscous bowl
An easy, vegan lunch
Serves 4 with side salad
Author: Bite-sized thoughts
1 cup uncooked couscous
2 cups water
1 cup mixed beans, black beans or red kidney beans
1 cup sweet corn kernels
20 or so cherry tomatoes, halved
Approximately 1/2 cup tomato salsa
Green salad, to serve
Combined the couscous and water in a large saucepan and bring to the boil. Reduce heat to very low and allow to simmer, covered, for 5 minutes. Add in the beans and corn and allow to stand on very low heat for a further 5 minutes.
Stir through the cherry tomatoes and serve topped with a dollop of tomato salsa.
What has your week been like?