Ingredients

• 1 1/2 cups water
• 1 cup couscous
• 2 cups chicken broth
• 1/4 cup cornstarch
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1/8 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 (16 ounce) package mixed broccoli and cauliflower florets
• 1 carrot, sliced
• 1/4 pound cooked ham, cut into strips
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/2 cup sliced almonds

Instructions

1. 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.
2. In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. Mix together and set aside.
3. 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).
4. 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.