Arugula salad orange couscous & citrus vina

Yield: 6 Servings

Measure Ingredient
1 cup Water
⅔ cup Couscous
2 larges Oranges, divided
1 medium Mango, diced
2 tablespoons Chopped fresh basil
2 tablespoons Chopped fresh chives
1 teaspoon Cumin
3 tablespoons Toasted pine nuts
2 bunches Clean arugula
1 large Orange
¼ medium Grapefruit
½ medium Lime
½ medium Lemon
½ cup Extra virgin olive oil
2 tablespoons Champagne or white vinegar
3 tablespoons Soy sauce
½ teaspoon Hot chili sauce or red pepper sauce
20 \N Pink peppercorns
1 teaspoon Finely chopped fresh ginger
5 tablespoons Fresh cilantro leaves
1 teaspoon Salt (opt)


Measure water into 1 2-cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. 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 mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Pack mixture into six individual ½ cup 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.


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 oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine. Makes about 1¼ cups.

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