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Couscous with ham stir fry recipe

Couscous with ham stir fry recipe


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  • Ingredients
  • Pasta
  • Pasta types
  • Couscous

The perfect all-in-one dish. Ham is stir-fried with cauliflower, broccoli, carrot, ham and waterchestnuts, before being garnished with flaked almonds and served with couscous.

38 people made this

IngredientsMakes: 6

  • 350ml water
  • 175g couscous
  • 500ml chicken stock
  • 4 tablespoons cornflour
  • 3 tablespoons soy sauce
  • 3 tablespoons dark brown soft sugar
  • 1/8 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, finely chopped
  • 450g mixed broccoli and cauliflower florets
  • 1 carrot, sliced
  • 115g cooked ham, cut into strips
  • 1 (225g) tin sliced water chestnuts, drained
  • 50g flaked almonds

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. To Make Couscous: In a medium saucepan, bring water to the 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 stock, cornflour, soy sauce, dark brown soft sugar and ginger. Mix together and set aside.
  3. Heat oil in a large frying pan. 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 stock mixture and pour over vegetable mixture in frying pan, then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve stir fry over hot couscous.

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Reviews & ratingsAverage global rating:(38)

Reviews in English (25)

by Mustang Cheerleader !

Do not put in the water chestnuts or the almonds. I love almonds and even though there's only 2 tbsp. of it, everytime I took a bite, that's all I could taste. The ham was great in it, I put much more because I feared that all I would taste were the vegetables. Also use caution if you add a little bit of water. It will start sizzling and you could get a minor burn.(You don't even need to add water) Other than that I think you'll enjoy it. Even though I HATE cooked broccoli, I could barely tell it was broccoli.-14 Jan 2006

by KABINCT

Great recipe when your tired of the same old stuff for dinner. I used a pre-packaged fresh brocoli and carrot stir fry (obviously left out the sauce). Left out water chestnuts because I just couldn't find them. I only used 2 tablespoons of cornstartch. I thought 1/4 cup was a lot. I dilute my cornstartch with a few tablespoons of very cold water before adding to any recipe. That way you don't use as much and aviod it from turning to sludge later!-04 Nov 2007


ORZO AND ISRAELI COUSCOUS SALAD

I know it’s cold and rainy in SA, but this is absolutely perfect for our weather here in Canada! Hope you will enjoy it as well at some point in time.

Combine the orzo, couscous, water and salt in a pot and bring to the boil, stirring frequently. Cook until soft but still chewy.
Rinse, drain and set aside.

  • 3 spring onions, finely chopped
  • ½ red pepper, finely chopped
  • ½ small tin of sliced mushrooms (can use fresh if preferred)
  • ½ tin of corn kernels (not the cream variety)
  • ½ bag of sugar snap peas, remove the string and cut in half

Add a light coating of oil or butter in a pan, and on medium heat, stir fry the veggies in small batches, adding the next as you go along.
If you which, you can add water to the veggies to steam, but if you prefer it to fry, it’s your choice.
Once the veggies are done, add it to the orzo and couscous and mix all together.
I actually intended this to be a cold salad, but when my husband saw it, he decided to have it as a hot dish and just warmed up his leftover portion of the BBQ rib (cut up into bite-size pieces), and added it to the mix in the pan, and stir fry it for another minute or two and voila a super delicious meal.

Note:
I left my portion cold and added the cold BBQ on the side. Both versions are super delicious.
I eventually added some avocado and crumbled feta cheese to mine, when served.
Also, you can add any salad dressing of your choice with it. I had some creamy poppy seed dressing and it complemented it very well.
We in fact have some leftover salad and will use that tonight with some roasted chicken (also leftover).
– Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice.
– Balls of Israeli couscous are bigger than regular couscous, with a soft, chewy texture.


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Keep in mind, one fork is "okay" and that's what this is. If you've got a hankering for a flavorful veggie dish along these lines, check out the Mediterranean Eggplant and Barley salad (also on Epicurious) instead- considerably better (and grain instead of pasta is always a good thing, healthwise). Maybe not as rainbow-pretty as this dish, but much better for omnis and veggies alike.

Absolutely divine -- at least once I added a dressing. I used about a 1/4 cup each of lime juice, soy sauce (tamari) and toasted sesame oil. I think next time I may also add some hot peppers and/or mushrooms. However, this is such an adaptable recipe (as is) that I could see dressing it up with any other potent vinaigrette (e.g. lemon-rosemary, lemon-dijon, soy-mirin-ginger, garlic-herb, truffleoil-redwine-thyme, wasabi-miso, shallot-pepper-lemon, caper-mustard-parsley, etc, etc). Also, I substituted quinoa (whole grain) for the couscous.

This was wonderful, although I did use olive oil and made a honey vinagrette

This recipe was okay. I found that adding the couscous made the meal a bit mushy. The second time I made it, I added feta cubes, substituted orzo for the cous cous and made a lemon-olive oil vinagrette to use instead of the red wine-canola oil. It was much tastier! I will only maje this again using the above mentioned substitutions.

I made this dish sans the mint and made the couscous with chicken stock and seasoned the broth with a little garlic powder. It was great, light, yet still filling.

For winter version I used sun dried tomatoes and frozen peas,I also used balsamic vinegar. Even my kids love it!

This was great with a few changes: balsalmic vs. red wine vinegar, additional garlic, and definitely a small amount of gorgonzola crumbled in. The mint and basil are wonderful with this dish, even in the winter.

A great way to use fresh vegetables from a summer garden. Based on other reviews, I added feta cheese and a little splash of lemon juice to give it more flavor.

I wish I had read the review about adding the gorgonzola before making this. That might have given it the extra kick it needed. As is, it was a little bland but very colorful. Might be good as a cold pasta.

I made the couscous in vegetable stock instead of water, and added some gorgonzola cheese at the end, which melted into the couscous. It turned out great - flavorful, with a nice light sauce. Even better reheated the next day.

Amazing!! I served this as a side dish with baked alaskan salmon and it became a main dish for the evening. Amazing flavors, especially with the fresh mint. I have had several people ask for the recipie.

Both I and my husband loved this dish. We will definitely have it again.

Eh. too much prep time for too little taste. I would tend to use this as a side dish, definatley not as a one-dish meal.

hey, don't count on this as an easy way to get rid of those deadwood husbands--my husband loved it! (and I'm glad ⟊use I didn't really want him to leave)--I'm back for a second try. Iɽ say, Rutherford, there might have been something else going on and you're well rid of him!

Whoa, Rutherford!! Does this mean that if I cook this I get to get rid of my husband? I'll pass it on to all my gourmet friends whose better halves just won't leave .

This meal was so bad that, my fiancee broke it off after eating it.

So much prep time so little flavor! This recipe sounded wonderful, but I was disappointed at completion. I added lots of feta and grated asiago cheese, more basil and some oregano, which perked it up a bit.

This was bland and horrible.

I left out the broccoli and basil and added canned (drained) chick peas and just before serving chopped fresh coriander (leaves and stems). Very nice.

Regarding the salting of eggplant, when it's garden fresh then salting is not at all necessary. When you buy it from a regular supermarket, etc and it was likely picked days before then I usually find salting comes in handy, particularly if I'm making something that includes a fair amount of oil.

I made it for my vegetarian boss - he was impressed and others who shared it asked to take some home!

Delicious, and I agree with the person who skips the salting process on the eggplant. I find it extraneous and unnecessary.

Salting, rinsing, and draining eggplant also prevents it from absorbing excess oil and becoming greasy. You can put the salted eggplant in a colander in the sink instead of a bowl and not worry about it sitting around in the water/juice.

In response to Cook from Orange County -- when you sprinkle eggplant with salt it gives off water. It's also supposed to "draw off the bitterness." I always skip this step and have never had a problem.

"Toss eggplant and 1 teaspoon salt in medium bowl let stand 30 minutes. Rinse and drain eggplant. Pat dry." Is there suppose to be water in the medium bowl or just let it sit there ??


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Beef Stir-Fry with Couscous

A satisfying stir fry that comes together in a flash. Sliced lean Sirloin Steak is skillet-cooked with veggies in a tangy barbecue sauce, then served over a bed of beef-flavored couscous.

A satisfying stir fry that comes together in a flash. Sliced lean Sirloin Steak is skillet-cooked with veggies in a tangy barbecue sauce, then served over a bed of beef-flavored couscous.

Share This Recipe

Butcher Counter

Top Sirloin Steak

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.

Ingredients:

  • 1-1/4 pounds beef Top Sirloin Steak Boneless, cut 1 inch thick
  • 1 can (14 to 14-1/2 ounces) beef broth
  • 1 cup dry couscous
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, cut into 1/4-inch thick strips
  • 1/2 cup coarsely chopped Vidalia or other sweet onion
  • 1/2 cup prepared honey-Dijon barbecue sauce
  • 1 tablespoon chopped fresh parsley

Cooking:

Trim fat from beef To Sirloin 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 no longer pink. Remove from skillet with slotted spoon keep warm.

In same skillet, stir-fry bell pepper and onion 2 to 3 minutes or until crisp-tender. Return beef to skillet stir in barbecue sauce. Cook and stir 1 to 2 minutes or until heated through. Arrange beef mixture on couscous sprinkle with chopped parsley. Garnish with parsley sprigs.

Nutrition:

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 433 Calories 81 Calories from fat 9g Total Fat (2.5 g Saturated Fat 1.4 g Trans Fat 0.7 g Polyunsaturated Fat 4.6 g Monounsaturated Fat) 70 mg Cholesterol 802 mg Sodium 51 g Total Carbohydrate 3.1 g Dietary Fiber 33 g Protein 2.6 mg Iron 561 mg Potassium 10.1 mg NE Niacin 0.7 mg Vitamin B6 1.5 mcg Vitamin B12 5.4 mg Zinc 31.4 mcg Selenium 105.2 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium and a good source of Dietary Fiber, Iron, Potassium, and Choline.

Butcher Counter

Top Sirloin Steak

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.


Nutritional

  • Serving Size: 1 (282.6 g)
  • Calories 575.2
  • Total Fat - 18.9 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 40.5 mg
  • Sodium - 230.7 mg
  • Total Carbohydrate - 79.9 g
  • Dietary Fiber - 6.1 g
  • Sugars - 3.6 g
  • Protein - 18 g
  • Calcium - 182.3 mg
  • Iron - 4.7 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.3 mg

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Once the oil is hot, add the onion and shallots and saute until soft but not browned.

Step 3

Stir in couscous and season with salt & pepper. Add the wine, scraping any browned bits from the bottom of the pot, and stir until all of the wine has evaporated. Add the stock and simmer until the liquid is reduced by half.

Step 4

Gently fold in the squash and spinach/Swiss chard, then add the heavy cream. Cook over medium heat until creamy and thickened.

Step 5

Stir in Parmesan cheese, butter and parsley continue stirring until well blended. Adjust salt and pepper seasoning and serve immediately.


Directions

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 (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink remove. In same skillet, stir-fry bell pepper and onion 2 to 3 minutes or until crisp-tender.

Return beef to skillet stir in barbecue sauce. Cook and stir 1 to 2 minutes or until heated through. Spoon over couscous sprinkle with parsley.


Summer Vegetable Stir-Fry with Couscous

Toss eggplant and 1 teaspoon salt in medium bowl let stand 30 minutes. Rinse and drain eggplant. Pat dry.

Step 2

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.

Step 3

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.

How would you rate Summer Vegetable Stir-Fry with Couscous?

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Ingredients in Ham and Cabbage Recipe:

  • Fry the ham, and sliced onions in a small amount of olive oil until they are slightly browned. Remove from skillet.
  • Add a bit more olive oil, and the garlic, cabbage, carrots, green peppers, and stir fry them until the vegetables are crisp tender to your liking.
  • Return the meat/onions to the skillet and salt and pepper to taste.

This is a quick and easy meal. Serve it with a healthy grain and some fresh fruit and you have got a healthy meal on the table in no time! I usually make a large pot of rice, and freeze serving portions of brown rice for quick meals. Brown rice usually takes 40 minutes to cook, but this meal takes less time than brown rice, so I can simply unthaw a frozen package of rice. It's much cheaper to cook and freeze your own rice, rather than buying it done for you.

If I have no rice, I usually use quinoa or whole wheat couscous, because both of those options cook quickly and can be done when my ham and cabbage recipe is done! It's a  healthy diet habit  to have a few healthy recipes like this one in your collection when you are pressed for time and want to fend off the cries of your kids to go out for  fast food !


Cauliflower Fried “Rice” with Leftover Ham

Cauliflower Fried “Rice” with Leftover Ham is a great way to use up that leftover ham from the Holidays, without the calories and carbs you may have over-indulged on.

This low-carb mock fried rice is made with riced cauliflower, eggs, scallions and ham – it’s delicious! This is a variation of my popular Fried Cauliflower Rice recipe which can easily be modified with any protein.

I had leftover ham from this Apricot-Rum Glazed Ham and came up with this recipe as a way to make a new dish with all that ham. This couldn’t be easier, I made the cauliflower rice in my food processor but you can also use pre-cut. If you don’t have a leftover ham, you can use a ham steak.



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