Watched: Forks Over Knives

Read: Veganist

Hence, all the new recipes I’m trying. Favorite newly learned word: flexitarian. Making an attempt to go mostly meat-free for 2012. So far, delicious and a better consumption of all the “free-time” I have while only marginally employed, as opposed to the usual routine of worry, look for a job, and generally be curled into the fetal position.

Anywho, on tonight’s menu:

Savory Couscous
1 Tbl. butter
½ cup carrot, shredded
2 Tbl. green onion, finely sliced
1 cup fresh mushrooms, sliced
1 ¼ uncooked wheat couscous, small grain
2 cups chicken broth
1/3 cup pine nuts, toasted
1 Tbl. fresh basil, minced
salt and pepper to taste

Melt the butter in a medium sized sauce pan over medium heat.  Add the carrots, green onions and mushrooms to the pan. Sauté for 1 -2 minutes until the mushrooms have softened slightly.  Add the chicken broth and bring the mixture to a boil.  Stir in the dry couscous, cover with a lid and remove from heat.  Let the sauce pan sit completely covered for 5 – 7 minutes.  DO NOT PEEK.  Sprinkle the pine nuts and basil over the top and toss with a fork.  Serves about 4 – 6 people as a side.