Recipe: Couscous with Asparagus and Mandarin Oranges

COUSCOUS WITH ASPARAGUS AND MANDARIN ORANGES

Add tofu, cooked shrimp or cooked chicken, if desired.

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

In nonreactive saucepan, combine orange juice, 1 cup water, olive oil, ginger and salt; 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 belll pepper and peas and saute one additional minute.

Add the asparagus mixture to the couscous along with the scallions, oranges, nuts and cayenne; combine well.

Serve warm or at room temperature.

Makes 4 servings
Source: Steve Petusevsky, pub. in Spokesman Review 06-26-96
From: Nancy,.SanFran