Crunchy Shrimp With Toasted Couscous & Ginger-Orange Sauce - cooking recipe

Ingredients

SAUCE
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons reduced-sodium fat-free chicken broth
1 tablespoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
COUSCOUS
1 cup uncooked couscous
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onion
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter
SHRIMP
20 large shrimp, peeled and deveined (3/4 lb)
1 large egg white, lightly beaten
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon fresh ground pepper
1 tablespoon canola oil
2 cups trimmed watercress

Preparation

To prepare sauce:
Bring 1 cup orange juice to a boil in a small saucepan over medium-hig heat; cook until reduced to 1/4 cup(about 10 minutes).
Remove from heat; cool completely.
Stir in 1 tablespoon cilantro and the next seven ingredients(through red pepper), set aside.
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.
To prepare shrimp:
Combine shrimp and egg white in a large bowl, tossing to coat.
Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger and black pepper in a large zip-top plastic bag.
Add shrimp to the bag, and seal and shake to coat.
Heat oil in a large nonyick skillet over medium-high heat; arrange shrimp in a single layer in pan.
Cook for 2 minutes on each side or until done.
Place 3/4 cup of couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1-1/2 tablespoons sauce.
Enjoy!