Ginger Ham with Couscous

    Ginger Ham with Couscous


    38 people made this

    A great way to use up leftover ham, over a bed of couscous with vegetables. The soy sauce and ginger make it almost a stir fry.

    Serves: 6 

    • 1 1/2 cups (375ml) water
    • 1 cup couscous
    • 2 cups (500ml) chicken stock
    • 1/4 cup cornflour
    • 3 tablespoons soy sauce
    • 3 tablespoons brown sugar
    • 1/8 teaspoon ground ginger
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • 500g broccoli florets
    • 1 carrot, sliced
    • 250g cooked ham, cut into strips
    • 1 (250g) tin sliced water chestnuts, drained
    • 1/2 cup sliced almonds

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

    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 stock, cornflour, soy sauce, brown sugar and ginger. Mix together and set aside.
    3. Heat oil in a large frypan or wok. Add garlic, broccoli 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 frypan then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve vegetables and ham over hot couscous.

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