Broccoli Stir-fry

Ingredients

2 1/2 cups broccoli, cut into florets

1 1/2 cups white button mushrooms, slice the large ones in half otherwise keep whole

1 tsp ghee

1 can lentils, drained & rinsed

1/4 cup sesame seeds

1/4 cup cilantro, chopped

1 cup whole wheat couscous

2 cups filtered water

Sauce

2 Tbs shoyu (soy sauce)

2 Tbs rice vinegar

1 Tbs good hot sauce

1 Tbs grade B maple syrup

1/2 Tbs sesame oil

1/2 tsp grey salt

1/2 tsp freshly cracked pepper

Directions

1. Bring the 2 cups of water to a boil, add the couscous, bring to a boil, place on a lid, reduce heat to simmer, cook for 5 minutes, turn off heat, allow to sit for 5 minutes, then fluff with fork.

2. Meanwhile, steam the broccoli for 4-5 minutes until tender

3. In a large cast iron pan, melt the ghee and cook the mushrooms until golden and tender

4. Mix the sauce ingredients together, add to the mushrooms, mix in the broccoli, and cook on medium high heat for 1-2 minutes

5. Gently mix in the lentils (you want them to keep their shape), couscous, and sesame seeds-cook until heated through and garnish with cilantro

I made this for lunch yesterday when I was wanting to use up some broccoli I had in the fridge. I was in the mood for something with a little spice and lots of flavor. I have been loving couscous lately because it cooks up so fast and it's delicious. I wanted to add more protein to the dish and make it feel more substantial so I added the lentils. Plus, I had just read an article about how great lentils are for you, so I felt the need to incorporate them into the meal. For an extra nutritional kick, I added the unhulled sesame seeds, which has about 4 times as much calcium as milk in each serving. I made this dish right after a workout, so I could feel good about what I was eating and that my hard work wasn't a waste.