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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great post-Easter recipe. The couscous cooks up really fluffy making it a memorable dish. I recently made this for a wake where it received rave reviews. Ingredients:
1 1/2 cups water |
1 cup couscous |
2 cups chicken broth |
1/4 cup cornstarch |
3 tablespoons soy sauce |
3 tablespoons brown sugar |
1/8 teaspoon ground ginger |
1 tablespoon vegetable oil |
2 garlic cloves, minced |
1 (16 ounce) package frozen broccoli and cauliflower |
1 carrot, sliced |
1/4 lb cooked ham, cut into strips |
1 (8 ounce) can sliced water chestnuts, drained |
1/2 cup sliced almonds |
Directions:
1. To Make Couscous: In a medium saucepan, bring water to a boil. Stir in couscous, reduce heat to medium-low, and simmer for 8 to 10 minutes, until really Fluffy. Cover and set aside.
2. In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. Mix together and set aside.
3. Heat oil in a large skillet or wok. Add garlic, broccoli, cauliflower and carrot; stir-fry for 7 to 8 minutes or until crisp-tender (add water as needed if pan gets too dry).
4. Stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve stir fry over hot couscous.
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