monday: edibles

veggie couscous
near east wild mushroom & herb couscous
olive oil
veggie broth (optional)
quorn vegetarian chicken tenders
shiitake mushrooms (frozen or fresh)
cauliflower (frozen or fresh)
broccoli (frozen or fresh)
crumbled feta (optional)
rachel’s cucumber-dill cottage cheese (optional)


directions

1. prepare couscous according to instructions, using olive oil and water (or veggie broth for added flavor— i made a pot of it this winter & store it as ice cubes in my freezer). takes about 5-7 minutes.
2. stir-fry the meat & veggies, waiting to add the fresh ingredients until the frozen ones are mostly cooked.
3. fluff the couscous & stir in the chicken and veggies. add a sprinkle of crumbled feta.
4. mix in the cucumber-dill cottage cheese or eat it on the side.
5. voila!

Pro Tip: This tastes so good the next day, you won’t even mind having leftovers.