| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Maindish | 4 | Servings | |
INGREDIENTS
| 1 | c | Orange juice |
| 1 | c | Water |
| 2 | ts | Olive oil |
| 1 | ts | Salt |
| 2 | ts | Ginger root; grated |
| 1 | c | Couscous |
| 18 | Sticks asparagus; cut in 1" pieces | |
| 1 | Red bell pepper; diced | |
| 1/2 | c | Frozen peas |
| 15 | oz | Mandarin oranges; drained |
| 4 | Scallions; minced | |
| 1/2 | ts | Cayenne pepper |
| 1/4 | c | Toasted walnuts |
INSTRUCTIONS
From: Linda Brock <mcgimp@dmi.net> 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, http://www.erols.com/hosey.
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