Sauce:
1 cup orange juice
2 Tbsp chopped fresh cilantro
2 Tbsp reduced-fat mayonnaise
1 1/2 Tbsp low-sodium chicken broth
1 tsp grated peeled fresh ginger
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp ground red pepper
Couscous:
1 cup uncooked couscous
1 1/2 cups low-sodium chicken broth
1/2 cup orange juice
1/2 tsp salt
1/3 cup chopped green onions
3 Tbsp sliced almonds, toasted
1 Tbsp unsalted butter
Shrimp:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
2 tsp chopped fresh cilantro
2 tsp grated peeled fresh ginger-1
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 cups trimmed watercress
{Optional- Chicken}
1-2 boneless, skinless chicken breast- cut into thirds
Directions
1. To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
2. To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.
3. To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, cilantro, ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.
4. Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done. {If cooking chicken, increasing cooking time as needed.}
5. Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.
Serves 4.
