fooooodie - dinner of today #dotd

#dotd? Doesn't quite have the same ring to it. After finishing work at 8pm (I'm back again at 7am booooo) I'm pretty hungry by then but tired.. so I needed something fairly easy to put together. After a pretty intense workout this morning, I'm searching the cupboards for anything that screams protein. So I whacked together this meal which was tummy-rumblin yum. Eat your heart out Nigella Lawson I just keep on strikin'..

More 'foodies' on my Instagram! @chloelouisehammond

Ingredients and instructions:

• 1 red pepper 
• 40g wholewheat giant couscous ("Merchant Gourmet" is my favourite make) 
• 1 Knorr vegetable stock
• 2 spring onions
• 40g sweetcorn 
• 80g asparagus 
• 1 egg white 

> Cut the top off of the pepper, de-seed it and place in a preheated oven at 200 degrees. Chop, dice or massacre the spring onions and put to one side with sweetcorn. Boil a kettle (or rather, boil the water) and cover the asparagus in the boiled water in a pan on medium heat, leave to boil. Pour 1/2 pint water into a jug with vegetable stock, stir and then add the mixed water and stock to the couscous in a pan on medium-high heat. Leave couscous and asparagus to boil for about 6-7 minutes, stirring the couscous every now and then to prevent it sticking. When the couscous has nearly soaked up all the water, add spring onion, sweetcorn and whisk in the egg white. Turn off the heat when you think the couscous has soaked up all the moisture, then stuff/throw/bung it into your pepper, drain the asparagus from its sea of schminky green boiled water and put on a plate. Ta-da! I added a little cranberry sauce on the side to add a little sweet taste to compliment the nutty flavour of the couscous. I also added it because it made me feel like a posh totty. Joking.

Filling, colourful, 14g of protein-packed foodies and dead easy to make, yum! Student life gonna be a doddle for me :)