Italian-Inspired Coucous Bowl

Couscous Bowls

2 pk of plain couscous, prepared with vegan chicken broth and olive oil

Protein Mix

1/2 pk Morningstar Farms chicken strips, cut in halves

6-8 cloves garlic, chopped

1/2 onion, diced

1/2 lg green bell pepper, diced

1 small jar pine nuts

1 (14.5 oz) can diced tomatoes

Olive oil

Salt & pepper

Basil & thyme

White wine

Veggie Mix

3 crowns broccoli, cut into small florets

2 lb garlic scape, cleaned and cut bite-sized pcs 

1 med onion, diced

1 roasted red pepper diced

Olive oil

Salt & pepper

Basil & Thyme

Chili powder

Garlic powder

Take cut veggies for veggie mix and  toss with olive oil until coated. Season with S&P and spices, per your taste. Put on cookie sheets and bake @ 375 F until browned on edges, approx. 30-45 min.

Hear a large deep cast iron skillet. Add olive oil and sauté veggies from protein mix. Once soften, add faux chicken, pine nuts  and brown. De glaze the pan with some white wine, add tomatoes and spices and allow liquid to reduce to about half.

Serve both mixes (1/2 bowl ea) over couscous. Dig in!