Daniel and I are pretty calm people, on the whole, and we love each other very much. So if we ever split up, I think it’d be fair to say it’s one person’s fault: Alex Trebek.
Come 7:30 every night, there’s a marked difference in our house. Jeopardy starts. I bet the neighbors could tell you more about it than we could, because the two of us get so embroiled in the game that the outside world could honestly be blown to smithereens and we’d very likely still go on wailing, “What are THINGS THAT RHYME WITH SAILBOAT!!”
Daniel and I are competitive. We’ve thought seriously about getting a voice recorder so we can replay answers when we’re unclear on who chimed in first. But we’re also pretty certain that the voice recorder would be a pile of plastic parts next to the wall, two categories in.
The problem I find is this: Daniel is brilliant. And please don’t tell him I said that. Just…it’ll ruin my game cred.
But it’s true. I’ve never met anyone so intelligent in every way. It’s one of my favorite things about him–until we’re playing Jeopardy. Once Alex starts reading those answers, Daniel is running categories and I’m rolling a snowball into a snowman of hatred.
Dinner is usually the way we make up afterward. It’s probably the reason our love can withstand Jeopardy. When I win? The meal is that much better. Case in point: Soy Ginger Fried Couscous. It’s sweet; it’s salty. It’s got all of the flavor and toasty sesame warmth of traditional Chinese fried rice, but with a much more wholesome spin.
Does this count as a Daily Double?
Soy Ginger Fried Couscous
- 2/3 cup dry couscous
- 4 tablespoons soy sauce
- 1 tablespoon brown sugar
- 3 eggs lightly beaten
- 1 tablespoon toasted sesame oil plus more for drizzling.
- 1 bag organic broccoli slaw
- 2 tablespoons minced fresh ginger
- 2 cloves garlic minced
- In a small saucepan, bring 1 cup water to a boil. Add the couscous, stir, and cover. Turn off the heat and let the couscous stand until all of the water has been absorbed, about 5 minutes. Fluff with a fork and set aside to let cool for 15 minutes.
- In a small bowl, whisk together the soy sauce and brown sugar until the sugar is dissolved.
- Spray a large nonstick skillet with cooking spray and set it over medium heat. Add the eggs and cook, stirring with a spatula almost constantly, until the eggs are scrambled, 2 to 3 minutes. Remove to a small plate and wipe out the skillet. Raise the heat to medium-high, add the sesame oil, and swirl to coat. Add the broccoli slaw, ginger, and garlic, and cook, stirring frequently, until slightly softened, about 4 minutes. Add the couscous and cook, stirring occasionally, for 3 minutes. The pan will seem dry but you want the couscous to brown and get a little crispy.
- Pour the soy sauce mixture into the pan and stir to coat the couscous and veggies. Drizzle with additional sesame oil. Return the scrambled eggs to the pan and mix well.