Our delicious Couscous & Orzo Pepper Stir-Fry is an easy meal that’ll leave you asking, “Why did I wait so long?” But don’t fret, better late to the game than never, right? This is yet another recipe born out of the discovery of “Am I really out of ______!” It happens, you think you got everything you need for a recipe and then you don’t.
In this case, I was out of Jasmine rice and had to scramble to come up with a workable and flavorful substitute. After standing aghast in front of my “riceless” pantry (like for a whole 3 minutes I just stood there shaking my disbelieving head), I gathered my wits about me and perused like the world class peruser that I am. Finally, after an eternity my eyes came to rest on a package of whole wheat couscous, but I wasn’t sure. But then one shelf down and to the right my hopes were righteously lifted when orzo happened. I stared down the orzo, and the orzo looked at me a lot of evil eyes saying in lilting Italian, “Vorrei che tu!“ (loosely interpreted as “I wish you would!”) And so to the orzo’s shocked delight, I did. Then as I was closing the pantry door, the whole wheat couscous looked at me forlornly, and so that’s the way it went down.
This recipe is also proof positive that there is always more than one way to skin a cat. YIKES! Maybe not the best idiom to use in this case, but you get my drift. We cool? Truth be told, and this may come as a surprise, but I think I may like the couscous and orzo better than the Jasmine rice in my stir-fry. But please don’t tell the Jasmine. In the end, this is a fresh take on the stir-fry classic. I also deviated slightly by adding ground lamb as the protein and an assortment of sautéed tri-colored peppers. Different? Yes. Good? Yes again.
Get the recipe down below and always remember to never give up on a recipe, the going may get rough but stick it out and let your imagination roam. It may just surprise you. So next time you have a hankering for stir-fry, mix it up a bit and try our version.
Couscous & Orzo Pepper Stir-Fry
Ingredients:
- 1.5 pounds ground lamb
- 1 cup whole wheat couscous
- 1 cup orzo
- 1 cup chopped celery
- 1 cup sliced tri-colored peppers
- 1/2 cup yellow onion
- 1/4 cup minced parsley (use 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, 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 peppercorn. 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 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.
Couscous & Orzo Pepper Stir Fry
Ingredients
- 1.5 pounds ground lamb
- 1 cup whole wheat couscous
- 1 cup orzo
- 1 cup chopped celery
- 1 cup sliced tri-colored peppers
- 1/2 cup yellow onion
- 1/4 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
Instructions
- 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.
More Stir-Fry Recipes:
Orange Ginger Stir-Fry Over Spaghetti Squash Noodles
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Sherry Nappa says
This dish looks divine! Pinned for later. Thanks so much for sharing at Merry Monday.
Lois @Walking on Sunshine Recipes says
My father would have loved this recipe! He was a big fan of lamb! Thank you for sharing with Delicious Dishes Recipe Party. Hope to see you again next week!
Stacey Keeling says
Happy Thoughts of Home. Pinning.
Kathryn @ Family Food on the Table says
Necessity is the mother of invention, right? Love this stir fry with the couscous-orzo combo instead of rice – great way to shake things up, even if I’m not out of rice. (Though I would do exactly the same thing, standing in the pantry for long minutes wondering how that could be possible!) Also love that you used lamb in this stir fry – I haven’t had any in far too long!