Ham Stir Fry with Couscous

1 ½ cups water

1 cup couscous

2 cups chicken broth

¼ cup cornstarch

3 tablespoons soy sauce

3 tablespoons brown sugar

⅛ teaspoon ground ginger

1 tablespoon vegetable oil

2 cloves garlic, minced

1 (16 ounce) package mixed broccoli and cauliflower florets

1 carrot, sliced

¼ pound cooked ham, cut into strips

1 (8 ounce) can sliced water chestnuts, drained

½ cup sliced almonds

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.

In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. Mix together and set aside.

Heat oil in a large skillet or wok. 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).

Stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve stir fry over hot couscous.