Couscous w/ asparagus & mandarin oranges
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orange juice |
| 1 | cup | Water |
| 2 | teaspoons | Olive oil |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Ginger root; grated |
| 1 | cup | Couscous |
| 18 | Sticks asparagus; cut in 1\" pieces | |
| 1 | Red bell pepper; diced | |
| ½ | cup | Frozen peas |
| 15 | ounces | Mandarin oranges; drained |
| 4 | Scallions; minced | |
| ½ | teaspoon | Cayenne pepper |
| ¼ | cup | Toasted walnuts |
Directions
From: Linda Brock <mcgimp@...>
Date: Wed, 10 Jul 1996 20:27:18 -0600 Recipe By: Steve Petusevsky (pub. Spokesman Review 6-26-96) 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.
Per serving: 329 Calories; 4g Fat (11% calories from fat); 12g Protein; 63g Carbohydrate; 0mg Cholesterol; 568mg Sodium Serving Ideas : Add tofu,cooked shrimp or chicken if desired.
Digest eat-lf.v096.n093
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .
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