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.