So here we go, no fuss food that is damn fine on your plate and keeps your body looking damn fine too :)
Roasted Butternut Squash and Sweet Potato Couscous with Salted Asparagus and Spinach
This is such an easy meal I make it far too much, and you can vary the ingredients to suit what you have in your fridge, winner winner!
In here I've used...(made enough for about four people, or two very hungry people!)
Half a butternut squash
One sweet potato
Can of mixed beans
One large white onion (red onion is a win too!)
Two cloves garlic
Bunch of asparagus
Juice of half a lemon
Few table spoons of olive oil
About four handfuls of couscous
The great thing about this dish is you don't have to be too precise, the more rustic the better!
So, all you need to do, is peel the butternut squash and sweet potato and cut into chunks.
Peel and chop the onion into rough chunks
Pop it all into a baking dish, along with a couple of good pinches of salt, a good grinding of pepper and about a teaspoon of cayenne pepper.
Chop up a chili (or use a teaspoon of ready chopped chilies) and add that to the dish
Take your garlic cloves and lightly crush them, leave the skin on and pop them into the dish too.
Add your can of mixed beans and a good glug of olive oil to the dish and mix it all up. Get your hands involved so everything is coated in the oil and spices.
Now simply cover with some tin foil and bang it in the oven at 200c.
Now go sit on the sofa and watch TV :)
Check it after about half and hour, give it a stir and poke it with a fork to see how tender the squash and potato is. When it's soft you can turn the oven down to around 180c.
For the asparagus...
Simple trim the ends or snap (A good tip! hold the asparagus at both ends, gently bend it and it should naturally snap in the place where it starts to get 'woody' at the end)
Now lay them in a baking tray, cover with good pinch of salt, pepper and lemon juice.
Now lightly coat your hands in olive oil and rub the asparagus so that they're completely coated in the oil, salt, pepper and lemon.
Pop them in the oven for about 5-10mins until soft.
Whilst they're roasting pour boiling water over your couscous and then once fluffy add it to the potato and squash dish.
Serve with spinach and hummous!