Ingredients:

1 pound hamburger

1 white onion, cut in half and sliced very thin into half moons

1 green bell pepper

4 cups fresh broccoli florets

5 carrots, cleaned, peeled, and sliced thin on a bias

2 cans chicken broth

Canadian Steak Seasoning, to taste

Red Pepper Flake

2 cups dry couscous

2 cups water

1 tablespoon butter

In a medium saucepan, combine water and butter and bring to a boil.  Shut off heat and stir in couscous.  Cover and let steam.

In a wok, combine the onion, bell pepper, red pepper flake, carrots, and hamburger.  Begin browning the hamburger.  Mess up which side of the lid on the Canadian steak seasoning, and dump about 1 cup of salt, pepper, and garlic into meat.  Try desperately to scoop it out before you realize you’re spitting into the wind and dump the entire thing into the trash and start over.

Go to the refrigerator and realize you have no other thawed meat or bell pepper.  Look in the freezer and grab a package of mild Italian sausage.  Throw the sausage in the microwave to defrost.  Cut up another onion and five carrots.  Cut the sausages into coins about 1/2 inch across and put in the wok.  Add onion and carrots.  Season with red pepper flake.  Check the lid on the Canadian steak seasoning, then check it again, and just to be sure, a third time.  After making sure you don’t make the same mistake twice, sprinkle lightly over the meat and mix well.  Once the onions, carrots, and sausage are cooked most of the way through, add one can of the broth because the sausage gave up a lot more liquid than you thought it would.  Put broccoli on top of the food in the wok, cover, and let simmer for 5 minutes until the broccoli is bright green and softening.  Shut off heat and mix broccoli in with the rest of the meat mixture.

Serve vegetables and sausage over couscous with a crusty bread.  Try to find a way to explain why there’s a pound of hamburger and onions in the trashcan when queried by your wife.