For orange couscous, grate 2 tablespoons peel from oranges; set aside. Squeeze 2 cups juice from oranges and place 1 cup of juice in large saucepan; stir in 1 cup water and bring to boiling. Stir in couscous and 1 tablespoon of the orange peel; cover and remove from heat. Let couscous stand, covered, 5 minutes; fluff with fork and stir in 1 tablespoon of the oil.
For sauce, place remaining 1 cup orange juice in small saucepan and boil until reduced to 1/2 cup, about 8 minutes; whisk in 2 tablespoons of the olive oil and remaining 1 tablespoon orange peel.
Brush fish fillets and asparagus with remaining 2 tablespoons oil, salt and pepper. Grill fillets on high heat 3 minutes on each side or until fish flakes easily when tested with a fork (145°F). Meanwhile, grill asparagus 3 to 4 minutes, turning often, until crisp-tender. Serve tilapia and asparagus with orange couscous and sauce.
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