Crunchy Shrimp with Toasted Couscous and Hazelnuts and Ginger-Orange Sauce

edit: Huh. I could've sworn the recipe asked for garlic in the sauce. No wonder my sauce tasted weird. Okay, now someone needs to try making the sauce and tell me if it tastes good.
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I found yet another recipe on Cooking Light that I enjoyed and I wanted to share it with you! Yes, all two of you that read my blog!

As usual, I made a few changes, but one of them was not on purpose! The recipe includes couscous, shrimp, and a sauce that goes on top. Well, I was feeling so out of sorts today that I completely forgot to put the sauce on top and ate it without. I still wanted to try the sauce so I put some on some of the leftover couscous and... it tastes better without sauce!

Also, I used HAZELNUTS instead of almonds. OMG... so yummy. (btw, i had no idea how ridiculously expensive hazelnuts were, $12/lb!)

Ingredients: (2 servings)
Sauce:
1/2 cup orange juice
1/2 tbsp cilantro (chopped)
1 tbsp mayo
3/4 tablespoons fat-free, less-sodium chicken broth (I used vegetable broth, bc it was all I had)
1/2 teaspoon grated ginger
1/2 tsp lime juice (careful! Andrew squirted some in his eye...)
1/4 tsp ground cumin
1/8 tsp salt
1/8 tsp ground red pepper (I used cayenne)

Couscous:
1/2 cup uncooked couscous (french, not israeli)
3/4 cups fat-free, less-sodium chicken broth (again, I used veg.)
1/4 cup orange juice
1/4 tsp salt
chopped green onions (I used about 2 green onions)
toasted hazelnuts (chopped--I used about 10 hazelnuts) If you want to use almonds, it's 1 tbsp sliced almonds.
1/2 tbsp butter

Shrimp:
10 jumbo shrimp, peeled and deveined
1 large egg white, lightly beaten
1/4 cup panko
1/2 tsp cilantro (chopped)
1/4 tsp grated ginger
1/8 tsp freshly ground black pepper
1 tbsp olive oil

1 cup watercress (trimmed)

Omg. I just suddenly felt super lazy. I don't want to finish this post. I'll just copy and paste from the recipe and make adjustments to it.

From Cooking Light:
Sauce:
Boil 1/2 cup orange juice; cook until reduced to 1/8 cup (about 7 minutes). Remove from heat; cool completely. Stir in 1/2 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
Couscous:
Toast couscous over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 3/4 cups broth, 1/4 cup orange juice, and 1/4 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add green onions, almonds (or hazelnuts!), and butter, stirring until butter melts. Keep warm.
Shrimp:
Coat shrimp with egg white by tossing in a bowl. Combine the panko, 1/2 teaspoon cilantro, 1/4 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat. (What genius wouldn't seal the bag?)

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. (They should be pink when done!)
Place couscous on each plate; top each with 1/4 cup watercress and 5 shrimp. Drizzle with 3/4 tablespoons sauce. (or not. really, don't do it.)