Shrimp with Couscous and Ginger Orange Sauce

Instructions

1. Bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to ¼ cup (about 10 minutes). Remove from heat; cool completely.
2. Stir in 1 tablespoon cilantro and remaining sauce ingredients; set aside.
3. Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1½ cups broth, ½ cup orange juice, and ½ teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes.
4. Fluff with a fork; add onions, almonds and butter, stirring until butter melts.
5. Combine shrimp and egg white in a large bowl, tossing to coat.
6. Combine panko, 1 teaspoon cilantro, ½ teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag; seal and shake to coat.
7. 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.
8. Place ¾ cup couscous on each of 4 plates. Top each serving of couscous with 5 shrimp. Drizzle each with 1½ tablespoons sauce. Chopped cilantro can be added for garnish.