Ginger Soy Israeli Couscous with Baby Bok Choy

Course Main Course, Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 4 cups chicken stock
  • 1 1/2 cups Israeli couscous
  • 2 cloves garlic minced
  • 1/4 cup pickled ginger coarsely chopped
  • 4 heads baby bok choy cleaned and sliced crosswise into 1/2-inch ribbons
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon sriracha sauce or more
  • 2 tablespoons chopped Tamari roasted almonds


  • In a medium saucepan, combine chicken stock and Israeli couscous; bring to boil. Reduce heat and simmer, stirring occasionally for 8 minutes.
  • Add garlic, pickled ginger and baby bok choy. Cook and stir 2 minutes more, until vegetables and Israeli couscous are tender.
  • Remove from heat and stir in soy sauce, sesame oil, and sriracha (adding more of any one of these to taste).
  • Divide soup among 4 bowls and sprinkle with chopped almonds. Serve.