Self, what the hell were you thinking when you decided to take on the Meatless Week challenge during one of your busiest work weeks?

That question ran through my head all day long. Between meetings, training our new team member and handling unforeseen circumstances, I managed to skip breakfast and lunch.

Thankfully I had my trusty hard-boiled egg and cup of green tea to keep me from gnawing my own arm off by the end of the day.

Needless to say I was starving by the time I got home at 7:30pm and didn’t want to fuss with anything complicated. My colleague Rooizu (using her nickname to preserve her anonymity ) introduced me to an amazing couscous recipe last weekend during Wine:30 at her house. I can’t even begin to explain how freaking phenomenal this couscous is — pretty to look at and packed full of flavor. Not to mention, couscous is one of the easiest and quickest dishes to make.

For a protein punch, I added some pan-fried tofu. I’m not gonna lie folks, while the tofu was pretty tasty, it paled in comparison to the juicy grilled chicken Rooizu served us last week.

Couscous with Pistachios, Scallions, and Currants

Recipe adapted from Gourmet Magazine (1991)

Serves 4

• 2 Tbsp unsalted butter
• 1.5 cup chicken broth
• 1 cup couscous
• 1/2 cup dried currants, soaked in hot water for 15 minutes and drained (I used dried cranberries instead since I had them in my pantry)
• 2/3 cup thinly sliced scallion
• 1/2 cup shelled pistachio nuts,toasted lightly and chopped fine
• 2 Tbsp minced fresh parsley
• 3 Tbsp fresh lemon juice
• Couple pinches of cinnamon
• 6 Tbsp olive oil
• Salt and pepper

In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl. Break up any lumps with a fork and stir in the currants (or cranberries), the scallion, the pistachios, the parsley, and salt and pepper to taste. In a small bowl whisk together the lemon juice, the cinnamon, and the oil. Toss the couscous mixture with the dressing and season it with salt and pepper.