Roasted Vegetables with Couscous and Hummus
A healthy, filling Mediterranean/Middle Eastern lunch.
Roasted vegetables are easy to make en masse. Couscous cooks up quickly and hummus can be bought pre-made.
This will make 5 lunches or dinner for approximately 3 people.
– 3 bell peppers cut into thick strips
– 2 small zucchinis, cut into thick strips about 1/2 inch in diameter
– 1 carrot, thickly shaved
– 1/2 red onion, cut into thick strips
– 1 tbsp soy sauce
– Salt and pepper to taste
– 2 tbsp olive oil
– 5 cups of prepared couscous
1 – Preheat oven to 400.
2 – Put olive oil and vegetables in a roasting pan or jelly roll sheet. Make sure they are not too crowded. You may wish to use two pans.
3 – Shake pan to coat vegetables. Add a bit of pepper.
4 – Roast vegetables for 20-30 minutes, until just starting to brown. Stir every 10 minutes. Increase roasting time if you have thicker vegetables.
5 – Remove, stir in soy sauce and salt to taste.
6 – Put 1 cup of couscous in each of the five containers and distribute vegetables between them. Add a scoop of hummus to each.
The containers can be refrigerated or frozen and heated later. They are good as a cold dish too if you don’t have a microwave.
Adding chickpeas can help you get some more fiber.
Bring some extra hummus and a pita for a heartier lunch.
Taken from my article at Eat.Drink.Better.: http://eatdrinkbetter.com/2010/08/18/eating-vegan-easy-lunch-ideas-that-you-can-make-ahead-of-time-for-the-work-week
For more healthy eating tips visit Eat.Drink.Better.