Couscous with Apple-Ginger Topping and Orange Sauce

Ingredients

• 1.3 cups apple juice 
• 2 tablespoons butter 
• 3 tablespoons butter 
• 1 cup couscous uncooked
• 2 tablespoons crystallized ginger finely chopped
• 2 tablespoons brown sugar dark
• 2 cups apples i use 2 granny smith apples diced peeled
• 0.5 teaspoon ground cinnamon 
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 0.8 cup orange juice fresh
• 2 teaspoons orange rind grated
• 2 tablespoons raisins 
• 0.3 teaspoon salt 
• 1.5 tablespoons triple sec orange-flavored ( liqueur)

Equipment

• bowl
• frying pan
• sauce pan

Directions

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.
2. Pour into a small bowl, and set aside.
3. To prepare couscous, bring apple juice, 3 tablespoons butter, and salt to a boil in a saucepan, and gradually stir in couscous and rind.
4. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
5. To prepare topping, melt 2 tablespoons butter in a medium nonstick skillet over medium-high heat.
6. Add sugar, and cook 1 minute, stirring constantly. Stir in apple and raisins; cook 5 minutes or until apple is tender, stirring frequently.
7. Remove from heat. Stir in ginger, 1 1/2 tablespoons liqueur, and cinnamon.
8. 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.
9. Garnish with mint sprigs, if desired.