Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Green Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Cup(s) orange juice
- 1 Cup(s) water
- 3 Teaspoon(s) olive oil
- 2 Teaspoon(s) grated ginger
- 1 Cup(s) couscous
- 16 cut to 1-inch asparagus
- 1 seeded and diced red bell pepper
- 1/2 Cup(s) frozen peas
- 2 Cup(s) canned mandarin orange
- 4 minced green onion
- 1/2 Tablespoon(s) cayenne pepper
- 1/4 Cup(s) toasted walnuts
- =
Directions
Note: To toast walnuts, place a single layer in a baking dish and toast in 350 F oven for about 10 minutes or until golden.
1. In a nonreactive saucepan, bring orange juice, water, 2 teaspoons olive oil, 1 teaspoon salt, and ginger root to boil over high heat.
2. Place couscous in large bowl and pour orange juice mixture over. Cover tightly and let stand for 20 minutes.
3. Meanwhile, heat 1 teaspoon olive olive oil in non-stick skillet and saute the asparagus 2 minutes. Add red peppers and peas, saute 1 minute. Add to the couscous with the oranges, green onion, 1 teas[ppm salt, cayenne pepper and nuts; combine well.
4. Serve warm or at room temperature.