The delicious sesame-garlic sauce serves as a flavorful topping for both vegetables and couscous. Experiment with seasonal vegetables or rice in this versatile dish.
Yield: 6 servings
2 cups (480mL) boiling water
1 1/2 cups (300g) couscous, (white or whole wheat)
1 tsp (5mL) vegetable oil
2 cups (230g) broccoli florets
1 red pepper, chopped
1 1/4 cups (440g) garbanzo beans, canned, drained (one 15.5-ounce can)
2 Tbs (15g) cornstarch
1/2 cup (120mL) cold water
1 Tbs (15mL) sesame oil
2 cloves garlic, minced
1 1/2 cups (360mL) orange juice
1/2 cup (120mL) soy sauce, low sodium
1 tsp (15mL) 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. Sauté 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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.