This recipe is so versatile because you can add almost any vegetables, and for an extra nutrient hit you can substitute quinoa for the couscous (takes 15 mins to cook). With practice and some deft knife skills you can go from fridge to wok to plate to mouth in under 20 minutes. It works as a breakfast, lunch, or dinner.

Couscous with Steamed Vegetables

INGREDIENTS

Whole wheat couscous
150ml boiling water
1 green pepper
1 red pepper
1 clove garlic
Baby corn
Broccoli
Low sodium, nitrate free ham
1 tbsp low sodium soy sauce
2 tbsp cold water

PREPARATION

First, put the couscous into a bowl, add 150ml of boiling water and stir. Leave to rest while you prepare everything else. Dice the peppers and baby corn. Slice the ham into ribbons, and then cut the broccoli into smaller pieces. Put a wok onto high heat, and add a tiny bit of oil. Once hot add the peppers and corn. Stir-fry for about a minute.

Add the ham and continue to stir-fry for a further minute. Add the broccoli and the garlic, and keep everything moving around in the wok for 30 seconds more. Then add the soy sauce and 2 tbsp of cold water, use this to loosen anything that has stuck to the wok, and then put the lid on so everything steams for 5 minutes.

While you are waiting for the broccoli and everything else to steam in the wok, weigh out your couscous into a large serving bowl. If you have an egg in your allowance add a sliced boiled egg to the couscous. (Pickled eggs recommended)! If you want some spice, add some Kick Ass hot sauce.

After 5 minutes get back to the wok and weigh out your grams of veggies. Pro tip: Prioritize the broccoli and then continue weighing out the rest. For more protein add an extra boiled egg white or two.

ABOUT SCOTT

Scott first did Kenzai back in 2013. He lives in Hong Kong with his wife and twin boys. His passions are pickled eggs, wine, cheese and anything geek. He notes that he enjoys cooking and eating, sometimes a little too much which is why he is a member of Kenzai advanced programs.