RCI-SP.005.0191.001
Couscous with Asparagus and Mandarin Oranges
Always check the ingredients to make sure the product is vegan.
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 cup
- 3 unit
- 2 unit
- 1 cup
- asparagus16 unitcut to 1-inch
- seeded and diced red bell pepper1 unit
- ½ cup
- canned mandarin orange2 cups
- 4 unit
- tablespoon(s) cayenne pepper½ unit
- toasted walnuts <ref>To toast walnuts¼ cupplace a single layer in a baking dish and toast in 350°F oven for about 10 minutes or until golden.</ref>
Method
1
Combine orange juice, water, 2 teaspoons olive oil, and grated ginger in a medium saucepan and bring to a boil over high heat.
2
Stir in couscous, remove from heat, and cover with a tight-fitting lid. Let stand until the liquid is absorbed, about 5 minutes.
5 minutes
3
Heat remaining 1 teaspoon olive oil in a large skillet over medium-high heat. Add asparagus, red bell pepper, and frozen peas and cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
5 minutes
4
Gently drain the canned mandarin oranges, reserving the juice, and add the oranges to the skillet along with the couscous mixture. Sprinkle cayenne pepper over the top and stir gently to combine.
2 minutes
5
Cook for 2 minutes over medium heat, stirring gently, until heated through.
2 minutes
6
Toast walnuts in a 350°F oven for about 10 minutes until golden, then chop coarsely.
10 minutes
7
Transfer couscous mixture to a serving dish, top with minced green onion and toasted walnuts, and serve immediately.