You are here: Home » Recipes » Spring Couscous with Asparagus and Mandarin Oranges Spring Couscous with Asparagus and Mandarin Oranges Recipe by Relish Contributor Yield 4 servings The combination of crisp green asparagus tips, peas and comforting couscous makes a wonderful entree or room-temperature salad. PrintEmail If desired, add 1 pound diced tofu, cooked shrimp or chicken to the couscous. Ingredients 1 cup orange juice1 cup water3 teaspoons pure olive oil2 teaspoons salt2 teaspoons grated ginger root1 cup couscous16 to 18 asparagus, cut into 1-inch lengths1 red bell pepper, seeded and diced1/2 cup frozen peas1 (15-ounce) can Mandarin oranges, drained4 scallions, minced1/2 teaspoon cayenne pepper1/4 cup toasted* walnuts Instructions 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. 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.