Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

Ingredients

• ¹/₃ cup chopped green onions
• 1 ½ cups fat-free, less-sodium chicken broth
• 1 cup uncooked couscous
• ½ teaspoon ground cumin
• 1 teaspoon fresh lime juice
• 1 teaspoon grated peeled fresh ginger
• ¼ teaspoon ground red pepper
• + 20 more ingredients
• • 2 cups trimmed watercress
  • Sauce:
  • 1 tablespoon canola oil
  • ¹/₈ teaspoon freshly ground black pepper
  • 1 cup orange juice
  • 2 tablespoons reduced-fat mayonnaise
  • Couscous:
  • ½ teaspoon grated peeled fresh ginger
  • 1 teaspoon chopped fresh cilantro
  • ½ cup panko (Japanese breadcrumbs)
  • 1 large egg white, lightly beaten
  • ½ teaspoon salt
  • ½ cup orange juice
  • 20 jumbo shrimp, peeled and deveined (about 3/4 pound)
  • 1 tablespoon unsalted butter
  • 2 tablespoons sliced almonds, toasted
  • 1 ½ tablespoons fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh cilantro
  • Shrimp:
  • ¼ teaspoon salt

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. To prepare couscous, place cou...

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