Yield: 6 Servings
|2 larges||Oranges, divided|
|1 medium||Mango, diced|
|2 tablespoons||Chopped fresh basil|
|2 tablespoons||Chopped fresh chives|
|3 tablespoons||Toasted pine nuts|
|2 bunches||Clean arugula|
|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.