Couscous with Asparagus and Mandarin Oranges

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Always check the ingredients to make sure the product is vegan.



  1. In a nonreactive saucepan, bring orange juice, water, 2 teaspoons olive oil, 1 teaspoon salt, and ginger root to boil over high heat.
  2. Place couscous in large bowl and pour orange juice mixture over.
  3. Cover tightly and let stand for 20 minutes.
  4. Meanwhile, heat 1 teaspoon olive olive oil in non-stick skillet and saute the asparagus 2 minutes.
  5. Add red peppers and Peas, saute 1 minute.
  6. Add to the couscous with the oranges, green onion, 1 teas[ppm salt, cayenne pepper and nuts; combine well.
  7. Serve warm or at room temperature.


  1. To toast walnuts, place a single layer in a baking dish and toast in 350°F oven for about 10 minutes or until golden.