Sorry about the poor photos, I hope they give credit to the meal, because it was really delicious, and filling. And I don’t think the photos do it justice. This photo was taken in Harrogate on a luvly winter day. Well it wasn’t that lovely, it was fricking freezing but the sun makes it look as though we were having a summer walk.
How’s the injury you ask? (I like to vent). Well, these past 2 months I have learnt many things:
- Back pain leads to every other pain in the entire body.
- Backs take ages to heal. Patience is the key.
- Don’t think that a foot injury is just a foot injury, it is probably a back injury.
- I don’t value my mobility enough.
- Almost everyone doesn’t value their mobility enough.
- I genuinely do love running, and without it I am a shadow of my former self.
- BACKS AND EVERYTHING RELATED TO SPINE PROBLEMS SUCK SO MUCH.
- Injuries happen, that’s life, and more often than not people recover.
What we have here is couscous cooked in chopped tomatoes, with some kidney beans, peppers, carrots and onions. Easy, cheap, healthy, filling. It’s really comforting and can be frozen/made ahead. I chose couscous because it served as a good way to bulk up the meal, without having rice. I don’t have any brown rice, and white rice would have made it too stodgy. The couscous is so soft and gives the dish a really creamy texture. Couscous has a greater flavour than rice. Other alternatives can be used, I was thinking bulgur wheat or buckwheat groats, but chose couscous to give it a great Mediterranean flavour.
Analysis of Cheap Cousous
-Couscous is one of the healthiest grains, having more vitamins that pasta, the same amount of protein and a lower glycemic index and fat content. It’s a slow energy releaser, so it beats white pasta and rice in that sense.
-The kidney beans are stuffed with fibre, giving you slow release energy. And they absorb flavours really well–very yummy.
-1 red onion, chopped
-1 clove of garlic chopped
-1 carrot, chopped (I did mine into discs)
-1 yellow pepper chopped
-2 x 1/3 cup of couscous (about 3/4 a mug).
-1x 400g tin of kidney beans, drained
-salt and pepper
-In a saucepan, fry the chopped vegetables in some oil until soft. About 10 minutes, but just use your judgement. Add about 1 tsp of herbs, paprika, bouillon, salt and pepper.
-Add the remaining ingredients, and leave to cook for about 15 minutes until the couscous tastes soft, stirring every so often. You might need to add a bit more water if it seems that the ‘stew’ is becoming a bit dry. Unlike a normal stew, do not leave this simmering for hours, otherwise the couscous will burn the surface. Serve hot or cold.