Adapted from oamm
4 large eggs, lightly beaten
2 cups whole wheat couscous, cooked and cooled
1 T + 1 tsp sesame oil, divided
12 ounces broccoli slaw
2 T minced fresh ginger
2 cloves garlic, minced
4 T reduced sodium soy sauce
1 T brown sugar
Prep Day: Coat a large saute pan with cooking spray and bring to medium heat. Add beaten eggs and stir until scrambled. Remove eggs from pan and set aside. In the same pan, pour 1 Tablespoon of sesame oil and bring to medium-high heat. Add the broccoli slaw, ginger and garlic and stir together. Cook for about 4 minutes, stirring, until vegetables are slightly softened. Stir in the couscous and cook for an additional 2 minutes, browning the couscous. Combine the brown sugar and soy sauce in a small bowl and whisk quickly to dissolve the sugar. Add the sauce to the couscous and stir to combine. Add the eggs and stir thoroughly. Remove from heat and you can eat at this point if you would like.
To Freeze: After cooling, divide among freezer bags. Label and freeze.
Serve Day: Thaw. Reheat in microwave for 1-2 minutes.