Couscous with Apple-Ginger Topping and Orange Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
3/4 cup fresh orange juice |
1 1/2 tablespoons triple sec (orange-flavored liqueur) |
1 1/3 cups apple juice |
3 tablespoons butter |
1/4 teaspoon salt |
1 cup uncooked couscous |
2 teaspoons grated orange rind |
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) |
Directions:
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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