| 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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