From: Nancy,.SanFran

Couscous with Asparagus and Mandarin Oranges
Recipe By :Spokesman Review,6-26-96,Steve Petusevsky (L.Brock)
Serving Size : 4

1 cup orange juice
1 cup water
2 teaspoons olive oil
1 teaspoon salt
2 teaspoons ginger root -- grated
1 cup couscous
18 stalks asparagus -- cut in 1" pieces
1 red bell pepper -- diced
1/2 cup frozen peas
1 (15 oz) can mandarin oranges -- drained
4 scallions -- minced
1/2 teaspoon cayenne pepper
1/4 cup walnuts -- toasted

In nonreactive saucepan, combine orange juice, water, olive oil, salt and ginger and boil over high heat. Place couscous in a large nonreactive bowl and pour in orange juice mixture. Cover tightly and let stand about 20 minutes.

Saute asparagus in small amount of liquid 2 minutes; add red pepper and peas and saute one additional minute. Add to the couscous along with the scallions, oranges, cayenne and nuts; combine well. Serve warm or at room temperature.

Serving Ideas: Add tofu, cooked shrimp or chicken if desired.