Shrimp, Mushroom, and Asparagus Stir Fry with Couscous

Ingredients

• 1/3 cup boiling water and 1 cup boiling water, divided use
• 2 Tbsp sesame oil
• 2 Tbsp soy sauce (lowest sodium available)
• 2 Tbsp 100% orange juice
• 3/4 cup couscous
• 1/2 cup green onions
• 1 tsp canola or corn oil and 2 tsp canola or corn oil, divided use
• 2 large portobello mushroom caps, stems discarded and dark gills scraped away, cut into 1-inch pieces
• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup frozen peas
• 1 Tbsp peeled grated gingerroot
• 2 tsp minced garlic
• 1 lb large shrimp, peeled and tails discarded

Directions

In a small bowl, stir together 1/3 cup boiling water, sesame oil, soy sauce and orange juice. Set aside.

Bring the remaining 1 cup of water to a boil.

Put the couscous and green onions in a medium bowl. Stir in the boiling water. Let stand, covered, at least 10 minutes.

Meanwhile, heat 1 teaspoon oil in a large nonstick pan or wok over high heat. Cook the mushrooms for 2 minutes. Cook the asparagus for 3 minutes, or until tender-crisp, stirring constantly. Cook the peas for 1-2 minutes, or until warm, stirring constantly. Remove the pan from the heat. Transfer the vegetables to a plate.

Heat the remaining 2 tsp oil in the same pan or wok over medium-high heat. Cook the ginger and garlic for 30 seconds, or until fragrant, stirring constantly. Cook the shrimp for 2-3 minutes, or until pink on the outside, stirring frequently. Stir in the soy sauce mixture and the mushroom mixture. Remove from the heat.

Using a fork, fluff the couscous. Put on plates. Serve the stir-fry over the couscous.