Couscous with Asparagus & Mandarin Oranges

Directions

1In non-reactive saucepan, combine orange juice, water, olive oil, salt and ginger and boil over high heat. Place couscous in a large non-reactive bowl and pour in orange juice mixture. Cover tightly and let stand about 20 minutes.

2Sauté asparagus in small amount of liquid 2 minutes; add red pepper and peas and sauté one additional minute. Add to the couscous along with the scallions, oranges, and cayenne; combine well. Serve warm or at room temperature.