Recipe - Couscous W Asparagus And Mandarin Oranges

1 cup Orange juice
1 cup Water
2 teaspoon Olive oil
1 teaspoon Salt
2 teaspoon Ginger root; grated
1 cup Couscous
18 Sticks asparagus; cut in 1"
pieces
1 Red bell pepper; minced
One half cup Frozen peas
15 ounce Mandarin oranges; drained
4 Scallions; minced
One half teaspoon Cayenne pepper
One fourth cup Toasted walnuts

From: Linda Brock mcgimp@dmi.net

Date: Wed, 10 Jul 1996 20:27:18 0600
Recipe By: Steve Petusevsky (pub. Spokesman Review 62696)

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 eatlf.v096.n093

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.