ok so last night was a bit of a cook what I’ve got left in the fridge night. I’ve realised that I’ve had about 5 meals that have evolved from me doing the couscous salad again the other day. I think it’s a really important skill to be able to use leftovers and turn them into something equally good the next few days.
So I started off making some more couscous which I made into a cool recipe with some Moroccan sausages. That recipe is being turned into a recipe card for an amazing butchers in Sydney but I’ll tell you more about that later. Anyway I made the couscous (Recipe here) and as always made far too much. I’m being totally serious when I say it was a cauldron full!
So the firs thing I did was to make the hamburgers again. (Recipe here). I made enough for about 4-5 patties so the next day I cooked a pattie with a nice chilli BBQ glaze I made from Linghams Sweet Chilli Sauce and a really nice smoky BBQ sauce plus a sprinkle of chilli flakes. I served this with some of the couscous and some left over salad I had. This then led to the recipe I did the day after with ratatouille.
The next morning I decided to make my baked eggs with tomato and capsicums (Recipe here) Give it a try it’s great. I made too much of the tomato sauce so I decide to make for dinner a ratatouille using the sauce I made. It was so simple.
You will need;
1 Red and 1 Green Capsicum
1 red onion
a handful of mushrooms
2 courgettes (zucchini)
Roughly chop these up and put in a large oven roasting tray. Add a good splash of olive oil, salt, pepper and a dash of balsamic vinegar. Mix well and put in an oven on high for 15mins. Give it a toss every 5 mins. After 15-20 mins the vege should have some colour and softened a bit.
Bring the tomato sauce to a simmer in a sauce pan and add the vegetables. Stir well and add a small handful of fresh oregano. Done! I just turned the heat off and left the lid on and then fried off another beef pattie. I served this on a bed of couscous with the roast vege on top of the beef pattie. It was ace and pretty healthy too. The hot and cold contrast was really nice between the couscous and the rest of the dish.
So the next day I cam home from work pretty late. I had some eggs in the fridge, a tiny bit of parmesan, some left over ratatouille from the day before and of course some couscous left over. I made a simple cheese omelette with some of the ratatouille in there, serving it with the couscous and a final spoon of ratatouille. Again it worked really well.
I managed to get a pretty wide range of meals all incorporating this couscous I made. Because most of it was made from left overs each meal took about 30 mins and was super healthy.
As you can see it’s always good to cook slightly too much so you have a something left the next day to create something cool.
Tonight I can’t handle any more bloody couscous so I’m making chicken pies. It’s 9pm already and I’ve still got at least 30mins more reducing time before I can make the pie. 10pm pies it is! Recipe up tomorrow! 🙂 x