Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

SAUCE:
1 cup orange juice
1 tbsp. chopped fresh cilantro
2 tbsp. mayonnaise
1/2 tbsp. chicken broth
1 tsp. grated peeled fresh ginger
1 t tsp. fresh lime juice
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. red pepper

COUSCOUS:
1 cup uncooked couscous
1½ cups fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 tsp. salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tbsp. margarine

SHRIMP:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten
1/2 cup breadcrumbs
1 tsp. chopped fresh cilantro
1/2 tsp. grated peeled fresh ginger
1 tbsp. olive oil
2 cups trimmed watercress

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 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 margarine, stirring until margarine melts. Keep warm.

To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to
coat. Combine bread crumbs, 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 nonstick skillet over medium-high heat; arrange shrimp in a
single layer in pan. Cook 2 minutes on each side or until done. Place 3/4 cup
couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp.
Drizzle each with 1 1/2 tablespoons sauce.

4 servings