284 ml chicken broth 10 oz
375 ml uncooked couscous 2 1/2 cup
25 ml vegetable oil 2 tbsp
250 ml mushrooms, sliced 1 cup
250 ml onions, chopped 1 cup
250 ml carrots, shredded 1 cup
5 ml ginger, grated 1 tsp
2 garlic cloves, sliced
15 ml soy sauce 1 tbsp
15 ml lemon juice 1 tbsp
In a 2 quart (2 L) saucepan over high heat; heat broth to boiling. Remove from heat. Stir in couscous. Cover; let stand 5 minutes. Meanwhile, in 10 inch (25 cm) skillet over medium heat; in hot oil, cook mushrooms, onions, carrots, ginger and garlic until vegetables are tender-crisp, stirring often. Stir in soy sauce and lemon juice. Add couscous. Heat through.
Serves 10