Ginger-Orange Cous Cous

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Nutrition per serving    (USDA % daily values)


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Ingredients for 3 servings

1 cup orange juice

1 cup water

3 tsp olive oil

1 tsp salt

2 tsp grated fresh ginger

1 cup cous-cous, dry (sometimes I add in the spice packet that comes inside the box if I like the flavor)

½ - 3/4th cup peas (frozen)

16 –18 asparagus spears, cut into 1 inch lengths

1 red bell pepper, seeded and diced

1 cup cooked chicken, shredded (shrimp or tofu may be substituted)

1 15 oz can mandarin oranges, drained

Handful of Craisins

4 scallions, minced

cayenne pepper to taste

1/4/ cup toasted walnuts or pecans (optional)



If adding walnuts or pecans- To toast, place in a single layer on a baking dish and toast in a 350 degree oven for 5-10 minutes, until golden. In a non-reactive saucpan, bring orange juice, water, 2 tsp olive oil, 1 tsp salt, and ginger to a boil over high heat. Place coucous in a large non-reactive bowl and pour orange juice mixture over. Cover tightly and allow to stand 20 minutes. Meanwhile, heat 1 tsp olive oil in a non-stick skillet and saute asparagus 2 minutes. Cook peas according to package and then add red peppers and peas to the skillet; saute 1 minute. Add to cous-cous with chicken, oranges, Craisins, scallions, cayenne pepper and nuts; combine well. Serve warm or at room temperature. Makes great leftovers too!

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