Sesame-Garlic Couscous with Broccoli
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.
- 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 (one 15.5-ounce can)
- Sauce:2 Tbs cornstarch
- 1/2 cup cold water
- 1 Tbs 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. 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.
Calories from Fat 37 (9%)
(6%)Total Fat 4g
(3%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrate 79g
(24%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here 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 June 2016.