What do you do when you’re so hot and hangry and there seems likes there’s nothing to eat for lunch. Well, nothing except some leftover couscous and a few veggies in the fridge. Salad would be my usual go-to, but my little girl doesn’t eat salad. I thought about a warm salad with beans and veggies, but I had no canned beans. So this lunch was created in 15 minutes using whatever I could find on hand.
I spiced the veggies with Turmeric Latte spice blend, which has been neglected lately in back of the cupboard. The Coconut Yoghurt Tzatziki was also a nice refreshing side that helped cool the meal down. Octavia won’t swallow cucumber, so she got yoghurt and with a dash of honey on the side, so everybody wins.
What is your go-to dish that you can whip up in a jiffy in times of hangriness?
Turmeric Spiced Couscous Ratatouille with Coconut Yoghurt Tzatziki (vegan)
1 cup cooked wholemeal couscous (prepared with reduced-salt vegan liquid stock or water)
1-2 tbsp olive oil
2 small eggplants, diced
1 zucchini, diced
1 handful of cherry tomatoes, quartered
1 garlic clove, diced
1 roasted capsicum, diced
1 handful of cashews
1 handful raisins
1 tbsp turmeric latte spice blend (turmeric, cinnamon, pepper, ginger)
2 handfuls of baby spinach
1 cup coconut yoghurt
1 cucumber, diced
1/4 tsp cumin
a squeeze of lemon (option)
sea salt to taste
- Heat olive oil in in a large pan and add the eggplant. Saute until it starts to soften
- Add zucchini, garlic, cherry tomatoes. Continue to saute for another couple of minutes.
- Add cashews, raisins, turmeric latte spice and sea salt. Saute another few minutes or until the vegetables cooked through.
- Add couscous and baby spinach and heat through so that spinach wilts and couscous has warmed.
- In a small bowl combine the coconut yoghurt, cucumber, cumin, lemon and sea salt.
- Serve the Tumeric Spiced Couscous Ratatouille alongside the Coconut Yoghurt Tzatziki.