Couscous with Apple-Ginger Topping and Orange Sauce

Instead of a savory couscous dish, try this Moroccan-inspired sweet version; it makes a great dessert.

Grate 1 teaspoon of rind from an orange, and set the rind aside, then squeeze the orange to yield 6 tablespoons of juice.

Bring the orange juice to a boil in a small saucepan or skillet and cook for 3 minutes until reduced to just under a 1/4 cup. Remove from heat and stir in 2 and 1/4 teaspoons Triple Sec; set aside.

Meanwhile, combine 2/3 cup apple juice, 1 and 1/2 tablespoons vegan butter (such as Earth Balance) and 1/8 tsp. salt in a saucepan; bring to a boil. Slowly stir in 1/2 cup uncooked couscous and the grated orange rind. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.

In a small saucepan, melt another tablespoon of vegan butter over medium-high heat. Stir in 1 tablespoon organic brown sugar and cook for 1 minute, stirring constantly. Add 1 cup peeled and diced Granny Smith apple and 1 tablespoon raisins; cook for 5 minutes, stirring frequently.

Remove from heat and stir in 1 tablespoon chopped crystallized ginger, 2 and 1/4 teaspoons Triple Sec and 1/4 tsp. cinnamon. For the ginger, look for an organic version - mine comes from a local organic grocer and uses raw sugar, so I can be sure it is vegan.

Place 1/3 cup couscous in each of 4 dessert glasses. Top each with 2 heaping tablespoons of the apple topping, 1 and 1/2 teaspoons vegan sour cream (such as Vegan Gourmet), and 1 tablespoon of the orange sauce. Each dessert is 250 calories. Garnish with mint sprigs for a pretty presentation if you like.

Cost:
orange $1.01
couscous $7.49
Granny Smith apple $1.09
crystallized ginger $11.97
sorry - I lost the receipt for the apple juice and raisins, which I bought separately!