This is a bit of a cheat, in that I used this wonderful product as the star of the plate:

I’m pretty sure the last time I had a chicken “finger” was in the ’80s, so I can’t confirm whether or not these crispy tenders taste like the real thing, but most important, they are really delicious and surely one of the best vegetarian products to show up on grocery shelves in the last couple of years.

For dinner on Friday, I baked six of these  for my husband and me, and added couscous, broccoli and corn.

I cooked the couscous as instructed,  and added a can of sliced organic mushrooms. I had quite a bit left over, and so added that mixture to some canned organic chick peas I had from that day’s salad.  Couscous, mushrooms and chick peas will be today’s lunch. Ah, weekends!