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Arugula Salad Orange Couscous And Citrus Vinaigrette Recipe

1 c. Water
2/3 c. Couscous
2 lrg Oranges, divided
1 med Mango, diced
2 Tbsp. Minced fresh basil
2 Tbsp. Minced fresh chives
1 tsp Cumin
3 Tbsp. Toasted pine nuts
2 bn Clean arugula
1 lrg Orange
1/4 med Grapefruit
1/2 med Lime
1/2 med Lemon
1/2 c. Extra virgin extra virgin olive oil
2 Tbsp. Champagne or possibly white vinegar
3 Tbsp. Soy sauce
1/2 tsp Warm chili sauce or possibly red pepper sauce
20 x Pink peppercorns
1 tsp Finely minced fresh ginger
5 Tbsp. Fresh cilantro leaves
1 tsp Salt (opt)


Measure water into 1 2-c. glass measure. Microwave on high 3 min, or possibly till boiling. Stir in couscous, cover with plastic wrap and let stand 5 min. Fluff with fork. Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish. After segmenting oranges, squeeze juice from core and membranes into bowl. Add in mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Pack mix into six individual 1/2 c. molds. Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections. Drizzle with Citrus Vinaigrette. CITRUS VINAIGRETTE:Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them. Add in oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add in peppercorns, ginger, cilantro, diced fruit and salt; stir to combine. Makes about1 1/4 c..

Source: cookeatshare.com