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  • Arugula Salad Orange Couscous And Citrus Vinaigrette

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    Arugula Salad Orange Couscous And Citrus Vinaigrette
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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)

    Directions

    1. 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.
    2. 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.
    3. Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections.
    4. Drizzle with Citrus Vinaigrette.
    5. 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.
    6. Makes about1 1/4 c..

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