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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.4g
  • Carbohydrate: 38.2g
  • Fiber: 1.9g
  • Cholesterol: 22mg
  • Iron: 0.7mg
  • Sodium: 155mg
  • Calcium: 32mg


  • 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)


  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.
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