I can’t believe I’ve been blogging for 6 months now and this is the first Asian recipe I’ve made. How have I gone so long neglecting one of my favorite ethnic cuisines? This recipe was worth the wait – it’s filling and delicious! The fresh ginger really shined in this dish and the use of couscous instead of the more traditional fried rice gave it a pleasing and unique texture. This is a light and flavorful Asian dish that will fill you up and leave you feeling great about yourself afterward.
If you aren’t currently following the blog “Can You Stay For Dinner?” you should check it out. The author lost 135 pounds (wow!) five years ago and has kept it off ever since. She posts delicious recipes and also writes about food and weight loss. Her blog is great inspiration!
Soy Ginger Fried CouscousSource: Can You Stay For Dinner?
3 eggs, lightly beaten
2 c cooked couscous (I used wheat couscous and made it using light butter), cooled
1 T + 1 t sesame oil, divided
1 (12 oz) bag broccoli slaw
2 T minced fresh ginger
2 garlic cloves, minced
4 T soy sauce (I used reduced sodium)
1 T brown sugar
1. Coat a large sauté pan with cooking spray and bring to medium heat. Add beaten eggs and stir with a wooden spoon until scrambled. Pour eggs onto a plate and set aside. Wipe out skillet.
2. Pour 1 tablespoon of sesame oil into the sauté pan and bring to med-high heat. Add the broccoli slaw, ginger and garlic and stir together. Cook for about 4 minutes, stirring, until vegetables are slightly softened. Stir in the couscous and cook for an additional 2 minutes, browning the couscous.
3. Combine the brown sugar and soy sauce in a small bowl and whisk quickly to dissolve the sugar. Add the sauce to the couscous and stir to combine. Add the eggs and stir thoroughly. Remove from heat and serve.
Yields 4 (1+ cup*) servings. Weight Watchers Points Plus: 6 per serving
*The entire recipe made 4 ¾ cups, so each serving is a little more than a cup, but less than 1 ¼ cup