Ginger Soy Israeli Couscous with Baby Bok Choy

Ingredients

• 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

Instructions

1. 1

   In a medium saucepan, combine chicken stock and Israeli couscous; bring to boil. Reduce heat and simmer, stirring occasionally for 8 minutes.

2. 2

   Add garlic, pickled ginger and baby bok choy. Cook and stir 2 minutes more, until vegetables and Israeli couscous are tender.

3. 3

   Remove from heat and stir in soy sauce, sesame oil, and sriracha (adding more of any one of these to taste).

4. 4

   Divide soup among 4 bowls and sprinkle with chopped almonds. Serve.