Couscous with Apple-Ginger Topping and Orange Sauce

Randy Mayor; Cindy Barr
The sauce for this dessert can be made a day ahead and reheated just before serving. Before juicing the oranges, grate the 2 teaspoons rind for the couscous.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 248
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 5 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 3.4 g
Carbohydrate 38.2 g
Fiber 1.9 g
Cholesterol 22 mg
Iron 0.7 mg
Sodium 155 mg
Calcium 32 mg

Ingredients

Sauce:
3/4 cup fresh orange juice
1 1/2 tablespoons Triple Sec (orange-flavored liqueur)
Couscous:
1 1/3 cups apple juice
3 tablespoons butter
1/4 teaspoon salt
1 cup uncooked couscous
2 teaspoons grated orange rind
Topping:
2 tablespoons butter
2 tablespoons dark brown sugar
2 cups diced peeled Granny Smith apple
2 tablespoons raisins
2 tablespoons finely chopped crystallized ginger
1 1/2 tablespoons Triple Sec (orange-flavored liqueur)
1/2 teaspoon ground cinnamon
Remaining ingredients:
1/4 cup reduced-fat sour cream
Mint sprigs (optional)

Preparation

To prepare sauce, bring orange juice to a boil in a large saucepan; cook until reduced to 1/3 cup (about 6 minutes). Stir in 1 1/2 tablespoons liqueur. Pour into a small bowl, and set aside.

To prepare couscous, bring apple juice, 3 tablespoons butter, and salt to a boil in a saucepan, and gradually stir in couscous and rind. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

To prepare topping, melt 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add sugar, and cook 1 minute, stirring constantly. Stir in apple and raisins; cook 5 minutes or until apple is tender, stirring frequently. Remove from heat. Stir in ginger, 1 1/2 tablespoons liqueur, and cinnamon.

Spoon about 1/3 cup couscous into each of 8 dessert glasses or bowls. Top each serving with about 2 tablespoons topping, 1 1/2 teaspoons sour cream, and about 1 tablespoon sauce. Garnish with mint sprigs, if desired.

Note:

Kitty Morse,

June 2004