I was quite fortunate as my fiancé was brought up in a very similar way to me: we both ate healthy home-made meals and eating out was saved for special occasions. Nevertheless, I think I have still had an impact on how we are eating now, and the meals I cook are quite different to what our mums would cook for us.
The reason I am thinking about this now is that last night I spoiled my fiancé with home-made chicken schnitzels and mashed potato. This is a dish his mum used to make, and made with good quality ingredients, it isn't that unhealthy, but I still wouldn't cook very often.
Whenever I cook meat for my fiancé, I make a vegetarian meal for myself. Often it's a salad, as I don't like a heavy meal in the evening anyway. When I do want something heartier, grains like couscous are so easy to prepare and I love the nutty flavour of wholewheat couscous pared with spices, nuts and veggies.
Wholewheat couscous salad
200g wholewheat couscous
250ml boiling water
1 orange, zest finely grated and juice saved
2 tablespoons extra-virgin olive oil
pinch of salt
1 teaspoon ground cummin
1/2 teaspoons dried mint
1/2 lemon, juice
400g tin organic chickpeas (no salt added)
1 carrot, coarsely grated/julienned
1. Place the couscous, salt, cummin, mint, zest of an orange, and olive oil in a bowl. Pour half of the orange juice and all the boiling water on top and cover the bowl. Leave for a few minutes, then fluff with a fork.
2. Add rest of the orange juice, lemon juice, chickpeas and carrots. Add any optional extras, like sultanas or nuts. Toss and serve immediately.