By request! I’m not sure where I got this recipe, and I haven’t tried it yet, but it sounds yummy!
2 cups boiling water (I suggest using broth of some sort)
1 1/2 cups couscous, preferably whole wheat for the fibre
1 tsp. vegetable oil
2 cups broccoli florets
1 red pepper, chopped
1 1/4 cups garbanzo beans, canned, drained
*I never actually measure the veggies and stuff in recipes. I just use the measurements as guidelines – if I have more broccoli, I would include it. I suspect you could use cauliflower as well, if you have it.*
2 tbsps. cornstarch
1/2 cup cold water
1 tbsp. sesame oil
2 cloves garlic, minced
1 1/2 cups orange juice
1/2 cup soy sauce, low sodium
1 tsp. honey
In a medium sauce pan, bring water to a boil, stir in couscous. Mix couscous with a fork; cover and remove from heat. Let stand until water is absorbed, about 15 minutes. Set aside.
Heat oil in a nonstick skillet. Add broccoli and red bell pepper. Saute for 2 minutes, then cover and cook on low until vegetables are tender, approximately two minutes. Add garbanzo beans and continue to cook until beans are heated through. When done, cover to keep warm and set aside.
Prepare sauce: Mix cornstarch and cold water together in a jar, shake until blended. In a small saucepan over medium heat, heat oil and add garlic, sauté for one minute. Add orange juice, soy sauce and honey and heat. When thoroughly heated, add cornstarch mixture to sauce and turn heat up to bring about a slow rolling boil. Using a whisk, stir sauce frequently until it thickens.
In a large serving bowl, add vegetable mixture to couscous, pour sauce over the top and gently mix. Serve immediately. serves 6.