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  • Arugula Salad With Orange Couscous And Citrus

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    Arugula Salad With Orange Couscous And Citrus
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Water
    • 2/3 c. Couscous
    • 2 whl orange -- peeled
    • 1 whl mango -- diced
    • 2 Tbsp. Fresh basil -- minced
    • 2 Tbsp. Fresh chives -- minced
    • 1 tsp Cumin
    • 3 Tbsp. Pine nuts -- toasted
    • 2 bn Arugula -- cleaned
    • 1 whl orange
    • 1/2 whl grapefruit
    • 1/2 whl lime
    • 1/2 whl lemon
    • 1/2 c. Canola oil
    • 2 Tbsp. White vinegar
    • 3 Tbsp. Soy sauce, low sodium
    • 1/2 tsp Tabasco sauce
    • 20 whl pink peppercorns
    • 1 tsp Fresh ginger root finely Minced
    • 5 Tbsp. Fresh cilantro

    Directions

    1. To make salad:Measure water into a 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 6 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. To make 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.
    5. Add in oil, vinegar, soy sauce and tabasco to fruit juices in bowl - whisk to blend. Add in peppercorns, ginger, cilantro, diced fruit and stir to combine.
    6. Makes about 1 1/4 c.. Drizzle over couscous.

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