Tropical Couscous Salad

Note from Cheri: This recipe and text below is reprinted with permission from Meals on the Move: Rush Hour Recipes by Holly Clegg, a Trim & Terrific (TM) cookbook. Holly uses this salad in her Easy Summer Tropical Grill Party Plan, click for more recipes and decorating tips.

Couscous is made from semolina and is a substitute for rice or pasta. It's also available as whole wheat couscous, although the flavor is quite different. Couscous is easily prepared and this couscous creation will be the talk of the table.

1 C orange juice 1 C water 1 teaspoon olive oil 1/2 teaspoon ground ginger 2 C couscous 1 can (15 oz.) mandarin oranges, drained, reserve juice 1 C peas (if using frozen, defrost first) 1/2 C chopped green onions or scallions 1/2 C dried cranberries 1/2 teaspoons grated orange zest dash of cayenne pepper 1 teaspoon lemon juice 1/4 C chopped walnuts, toasted

Makes 10 Servings In a saucepan, bring orange juice, water, olive oil, and ginger to a boil. Add couscous, stir, remove from heat, and cover for 7 minutes. Transfer couscous to a bowl and add oranges, peas, green onions, cranberries, and orange zest, mixing well. In a small bowl, whisk together cayenne, lemon juice, and 1/3 cup of reserved mandarin juice and toss with salad. Add walnuts. Refrigerate. Per Serving: 223 Cal; 3g Fat; 44g Carb; 7g Protein; 4g Fiber; 0mg Cholesterol; 8mg Sodium