¼ cup minced parsley (a whole parsley for garnish)
3 stems of green onion or scallion
3 cloves of minced garlic
3 scrambled eggs
extra virgin olive oil
freshly ground black peppercorns
sea salt
soy sauce
sesame oil
Directions
Prepare whole wheat couscous and orzo according to the particular package directions, toss each with a tablespoon of EVOO when finished and set aside.
In a medium non-stick skillet over med-high heat add a tablespoon of EVOO, when the oil is hot add and brown ground lamb, this is a very lean protein so cooks quickly. Break apart the meat with a wooden spoon and constantly, add a bit more olive oil if needed. Season with sea salt and freshly ground peppercorns to taste. Set aside when finished.
Wipe the skillet clean and add a single tablespoon of EVOO, when the oil is hot add celery and onion and sauté until the onion are shiny and opaque, about 5 minutes. In the last minute cut in the green onion, kitchen shears work well for doing this. After one minute spoon out vegetables and set them aside.
Wipe the skillet clean again and add a tablespoon of EVOO, when the oil is hot, crack in 3 to 4 eggs, using a fork quickly scramble the eggs while adding a pinch of sea salt and a bit of freshly cracked peppercorns. When the eggs are nice and fluffy, remove them into a bowl and set aside.
Replace the skillet with a large wok over med-high heat, add two (2) tablespoons of peanut oil or canola if peanut oil isn't a preference. When the oil is hot, it will begin to smoke spoon in half of the vegetables and stir. Spoon in a little of both the whole wheat couscous and the orzo. Shake in several dashes of soy sauce and continue to pan-fry and combine the ingredients. Keep adding the veggies, whole wheat couscous, orzo and ground lamb until it is completely incorporated into the wok. Season with more soy sauce, sea salt, and freshly ground peppercorns according to individual taste.
Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=35894