The VegHog's Cheap Eats Week has
already started nicely and is continuing today with this vegan
couscous dish with added roasted vegetables. This vibrant dish
contains a few fresh vegetables that have been roasted, but the
couscous is the filling agent and it's very affordable. Some money
can be saved here by using seasonal vegetables. For the first time
ever I also roasted a whole chilli and it was quite an interesting
addition.
So
here's today's cheap eat:
Ingredients
1 head garlic
1 aubergine
3 romano peppers
1 onion
100 g tomatoes
1 red chilli
Olive oil
1 cup couscous
2 tsp vegetable
stock powder
Salt
Ground black
pepper
Method
Slice the top off
the garlic head, drizzle it with olive oil, cover in foil and roast.
Cut the aubergine
in half and cut a griddle pattern on each of the cut sides. Drizzle
them with olive oil. You can add more oil during the roasting, if
they are threatening to get dry. I want my roasted aubergines very
soggy, and even the skin can be discarded afterwards, if it's too
tough.
Cut the romano
peppers into pieces and slice the onions. The tomatoes can be roasted
whole. Roast the vegetables brushed with olive oil in the oven until
they are soft and have nice roasting marks. The roasting time varies
a bit, the tomatoes need less time than the aubergine and peppers. I
roasted some of the vegetables in different tins to be able to
control the process better.
Cook the couscous
in water with some added vegetable stock powder. Combine the couscous
and the vegetables, season a little with salt and pepper and serve.
Have you been
saving some money through cooking? What are your best cheapskate tips
when it comes to eating?
Your VegHog
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