Spring Couscous with Asparagus and Mandarin Oranges

  • Yield: 4 servings

If desired, add 1 pound diced tofu, cooked shrimp or chicken to the couscous.


1cup orange juice
1cup water
3teaspoons pure olive oil
2teaspoons salt
2teaspoons grated ginger root
1cup couscous
16 to 18 asparagus, cut into 1-inch lengths
1 red bell pepper, seeded and diced
1/2cup frozen peas
1 (15-ounce) can Mandarin oranges, drained
4 scallions, minced
1/2teaspoon cayenne pepper
1/4cup toasted* walnuts


  1. In a nonreactive saucepan, bring orange juice, water, 2 teaspoons olive oil, 1 teaspoon salt and gingerroot to a boil over high heat. Place couscous in a large nonreactive bowl and pour orange juice mixture over. Cover tightly and allow to stand 20 minutes.
  2. In the meantime, heat 1 teaspoon olive oil in a nonstick skillet and saute the asparagus 2 minutes. Add the red peppers and peas; saute 1 minute. Add to the couscous along with the oranges, scallions, 1 teaspoon salt, cayenne pepper and nuts; combine well. Serve warm or at room temperature.
*To toast walnuts: Place in a single layer in a baking dish and toast in a 350-degree oven about 10 minutes or until golden.

Nutritional Info *per serving

  • Calories 352
  • Fat 9g
  • Cholesterol 0mg
  • Sodium 1220mg
  • Carbohydrate 60g
  • Protein 11g