Meijer Dietitian Janine Faber will demonstrate how to make an Asian inspired healthy dish with some tasty walnuts.  Flu season is here, and maintaining your immune-system at its best will help you get through this season with no illnesses.  This meal is not only appetizing, but it contains many essential immune-system boosting benefits.   

Asian Spiced Couscous with Toasted Walnuts

Preparing this couscous with vitamin C-rich 100 percent Florida orange juice instead of water adds a tasty citrus zing while boosting the immune system-supporting benefits of this Asian-flavored side dish. Additionally, the walnuts contain essential omega-3 fatty acids and ginger has been reported to have potential natural anti-inflammatory components. Don't be intimidated by fresh gingerroot; simply peel a small chunk with your potato peeler and grate.

Makes 6 servings.


1 1/3 cups (10 2/3 ounces) 100% Florida orange juice

1 tsp. fresh gingerroot, grated

2 garlic cloves, finely minced

1 tsp. Meijer soy sauce

1 tsp. Thai chili garlic paste

1 cup whole wheat couscous (dry)

1/3 cup green onions, chopped

1 Tbsp. fresh red chile pepper, seeded and finely minced*

2 Tbsp. cilantro, finely chopped

½ cup walnuts, coarsely chopped and toasted**

* Such as Serrano chile or Fresno chile peppers


1. Whisk orange juice, grated ginger, garlic, soy sauce and Thai chili garlic paste together in a medium saucepan over high heat. Bring to a boil and add couscous, stirring quickly.

2. Remove orange juice mixture from heat and stir in green onions and pepper.

3. Cover and let stand 5 minutes. Stir in cilantro and toasted walnuts. Serve warm.

**Toasting walnuts: Spread coarsely chopped walnuts in a single layer on a rimmed baking sheet. Toast in a 350°F oven until walnuts are golden and fragrant, about 2 minutes. Stir and check several times while toasting.

Recipe adapted from: Florida Department of Citrus (

Serve with: Chicken breast, Green beans

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