Instructions: 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.

Serving Ideas : Add tofu,cooked shrimp or chicken if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.