Half a butternut squash
1 red bell pepper
1 green bell pepper
1 red onion (medium)
1 package of asparagus
250g plain cous cous
Fresh basil in olive oil
this alfredo sauce
Preheat the oven to 200C. Coat a roasting tin with sesame oil. Chop up your veg, toss around in the pan til coated and roast for about 35-45 minutes (I like my veg to go a bit charred). Ten minutes before cooking time for the veg ends add the alfredo sauce.
To make the cous cous, measure out 250g cous cous and add a big dollop of pureed garlic and another of the fresh basil in olive oil. Add 300g boiling water, cover and let soak up for about 5 min. Fluff with a fork and dump the cooked veg on top.
I wish I took a picture. The white, green, red and yellow make a bright and pretty meal.
This makes a TON of food, for about 3 people. I'm gonna have my lunch sorted for the next few days!