Everything in this recipe is store bought, so Sandra Lee would approve of this “super super simple” dinner. Serves two.
- 1 Box of Near East Wild Mushroom and Herb Couscous
- 1 package of Gardein Fresh Chik’n Filets
- 1 bottle of Archer Farms Thai Peanut Sauce
Take chik’n out of the package and set in a shallow dish, coating with peanut sauce and let sit for 10 minutes. Prepare the couscous as instructed. While it sits for 5 minutes to fluff up, cook the chik’n. In a nonstick skillet, put the chik’n and marinading sauce into the skillet, on medium heat. Let it cook for a minute and a half on each side. Remove from skillet with tongs and put on a cutting board to slice into strips. The couscous should be nice and fluffy by now, and you can pour it into your serving dish, topping it with the strips. Add a little fresh basil for color, wish I had some because I hate eating what I call “brown food”.
I know a lot of vegans are not into using processed items like Gardein and Tofurky, but you can sub any kind of grilled or roasted veggie for the chik’n, like peppers or even sweet potatoes, and it would still make a healthier dish than something of the standard American diet.