Recipe: Asian Spiced Couscous with Toasted Walnuts

Recipe: Asian Spiced Couscous with Toasted Walnuts

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

Recipe: Asian Spiced Couscous with Toasted Walnuts

Serving Size: 6


  • 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.

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