Veganizing “Friends”: Dr. Roger’s Oysters & Middle Eastern Couscous

• 1 pint raw oyster mushrooms, cleaned (or whatever mushrooms you have)

For the marinade:

• 1/3C olive oil
• 1/3C water
• 1T balsamic vinegar
• 1t dried basil
• 1t dried oregano
• salt and pepper, probably 1t each
• juice from half a lemon

1. Clean the mushrooms. Everyone says you aren’t supposed to wash mushrooms but instead clean them with a towel. I’ve never followed this advice, but far be it from me to stop you
2. Mix the marinade ingredients together in a flat dish
3. Marinate the mushrooms for 30 minutes
4. Then, transfer mushrooms and some marinade to a saute pan and cook over medium-to-low heat for 3-4 minutes. They should lose a lot of water. Once they have sweated, cook for another 2-3 minutes on medium heat.

• 1C dried couscous
• 1 1/2C water
• 1 onion, diced small
• 3 cloves minced garlic
• 1/2t paprika
• 1/2t smoked paprika
• 1/2t ground cumin
• 1/2t ground coriander
• 1 bay leaf
• 1/2C diced carrots
• 1/2C diced yellow squash
• 1/4C slivered almonds
• 1/4C chopped black olives
• 2T vegan butter
• handful parsley

1. Saute the onion and garlic in a bit of olive oil for about 5 minutes over medium high heat
2. Add the dried spices and bay leaf
3. Add the couscous and water, and bring to a boil, then cover and simmer until couscous is cooked through, about 15-20 minutes
4. Meanwhile: in a small saucepan, saute the carrots and squash in a drop of olive oil until slightly browned. Add the almonds and olives about halfway through. I like to burn the almonds a little. 
5. Add the vegan butter and the contents of the small saucepan to the couscous
6. Top the couscous with parsley, and remove the bay leaf
7. Ta daaa!