Preparing this couscous with vitamin C-rich 100 percent Florida orange juice instead of water adds a tasty citrus zing while boosting the immune system-supporting benefits of this Asian-flavored side dish. Additionally, walnuts contain essential omega-3 fatty acids and ginger has been reported to have potential anti-inflammatory components. Don’t be intimidated by fresh gingerroot; simply peel with your potato peeler and grate. Recipe compliments of www.floridajuice.com
- 1 1/3 cups (10 2/3 ounces) 100% Florida orange juice
- 1 teaspoon fresh gingerroot, grated
- 2 garlic cloves, finely minced
- 1 teaspoon soy sauce
- 1 teaspoon Thai chili garlic paste
- 1 cup whole wheat couscous (dry)
- 1/3 cup green onions, chopped
- 1 tablespoon fresh red chile pepper, seeded and finely minced*
- 2 tablespoons cilantro, finely chopped
- 1/2 cup walnuts, coarsely chopped and toasted**
- Whisk orange juice, grated ginger, garlic, soy sauce and Thai chili garlic paste together in a medium saucepan over high heat. Bring to a boil and add couscous, stirring quickly. Remove orange juice mixture from heat and stir in green onions and peppr. Cover and let stand 5 minutes. Stir in cilantro and toasted walnuts. Serve warm.
(*) Such as Serrano chile or Fresno chile peppers
(**) Toasting walnuts: Spread coarsely chopped walnuts in a single layer on a rimmed baking sheet. Toast in an oven at 350 degrees Farenheit until walnuts are golden and fragrant, about 10 to 15 minutes. Stir and check several times while toasting.