Chinese Couscous Salad

Directions

Add the couscous in a large saucepan over high heat, and toast until the couscous starts to become slightly golden, brown and fragrant.

Pour the water or the broth into the saucepan, and bring to a boil.

Lower the heat to medium-low or low to maintain a gentle simmer, and cook for about 10 minutes.

Remove from the heat, and fluff with a fork. Set aside.

Meanwhile heat the olive oil in a medium (10-inch) nonstick skillet until hot.

Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.

Add the mushrooms, stirring occasionally, and cook for about 6 minutes or until the mushrooms are browned and most of the water is evaporated.

Stir in the bell peppers and celeries, and cook for about 3 minutes or until the vegetables are just tender but still crisp.

While the vegetables are cooking, whisk all the sauce ingredients in a small bowl until well mixed.

Pour the sauce over the vegetables, stirring well, and cook for about 2 minutes until hot.

Remove from the heat, add the cooked vegetables into the saucepan that couscous is in.

Stir gently until everything is evenly coated and combined.

Taste and season with more sauce ingredients if needed.

Divide among the serving plates, top with cilantro and pine nuts.

Serve.