Couscous with Apple-Ginger Topping and Orange Sauce

Ingredients

• Sauce:
• 3/4 cup fresh orange juice 
• 1 1/2 tablespoons Triple Sec (orange-flavored liqueur)
• Couscous:
• 1 1/3 cups apple juice 
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1 cup uncooked couscous
• 2 teaspoons grated orange rind
• Topping:
• 2 tablespoons butter
• 2 tablespoons dark brown sugar
• 2 cups diced peeled Granny Smith apple
• 2 tablespoons raisins
• 2 tablespoons finely chopped crystallized ginger
• 1 1/2 tablespoons Triple Sec (orange-flavored liqueur)
• 1/2 teaspoon ground cinnamon
• Remaining ingredients:
• 1/4 cup reduced-fat sour cream
• Mint sprigs (optional)

Preparation

1. To prepare sauce, bring orange juice to a boil in a large saucepan; cook until reduced to 1/3 cup (about 6 minutes). Stir in 1 1/2 tablespoons liqueur. Pour into a small bowl, and set aside.
2. To prepare couscous, bring apple juice, 3 tablespoons butter, and salt to a boil in a saucepan, and gradually stir in couscous and rind. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. To prepare topping, melt 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add sugar, and cook 1 minute, stirring constantly. Stir in apple and raisins; cook 5 minutes or until apple is tender, stirring frequently. Remove from heat. Stir in ginger, 1 1/2 tablespoons liqueur, and cinnamon.
4. Spoon about 1/3 cup couscous into each of 8 dessert glasses or bowls. Top each serving with about 2 tablespoons topping, 1 1/2 teaspoons sour cream, and about 1 tablespoon sauce. Garnish with mint sprigs, if desired.

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