Couscous with Broccoli and Sesame-Garlic Sauce

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Couscous with Broccoli and Sesame-Garlic Sauce

 

2 cups boiling water

1 1/2 cups couscous, white or whole wheat

1 tsp. vegetable oil

2 cups broccoli florets

1 red pepper, chopped

1 1/4 cups garbanzo beans, canned, drained

 

Sauce:

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.

 

 

 

 

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