Ham Stir Fry With Couscous Recipes

Steps:

• To Make Couscous: In a medium saucepan, bring water to a boil. Stir in couscous, reduce heat to medium-low, and simmer for 8 to 10 minutes, until fluffy. Cover and set aside.
• In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. Mix together and set aside.
• Heat oil in a large skillet or wok. Add garlic, broccoli, cauliflower and carrot; stir-fry for 7 to 8 minutes or until crisp-tender (add water as needed if pan gets too dry).
• Stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve stir fry over hot couscous.

Steps:

• In large wok, heat oil over medium high heat.
• Add celery, onion, and green pepper; stir-fry 2 minutes or until crisp-tender.
• Add ham, garlic powder and pepper; stir fry 3 to 4 minutes.
• Add rice and soy sauce; stir fry 3-4 minutes or until thoroughly heated.
• Serve with additional soy sauce, if desired.

Steps:

• In a large saucepan, combine the water, ham, spinach and garlic salt. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Sprinkle with cheese.

Steps:

• Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.
• Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.
• Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.

Steps:

• Trim fat from beef steak.
• Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside. In medium saucepan, bring beef broth to a boil.
• Stir in couscous; cover pan and remove from heat. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is on longer pink.
• Remove from skillet with slotted spoon; keep warm.
• In same skillet, stir-fry bell pepper and onion 2 to 3 minute or until crisp-tender.
• Return beef to skillet; stir in barbecue sauce. Cook and stir 1 to 2 minute or until heated through.
• Arrange beef mixture on couscous; sprinkle with chopped parsley.
• Garnish with parsley sprigs.
• Makes 4 servings (serving size: 1/4 of recipe) Tip: Yellow, green or a mixture of colored bell peppers may be used to vary the color of this dish.