ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Couscous with Apple-Ginger Topping and Orange Sauce

Randy Mayor; Cindy Barr
Yield 8 servings
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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.