Arugula salad orange couscous and citrus vinaigrette
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ⅔ | cup | Couscous |
| 2 | larges | Oranges, divided |
| 1 | medium | Mango, diced |
| 2 | tablespoons | Chopped fresh basil |
| 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 |
| 2 | tablespoons | Chopped fresh chives |
| 1 | teaspoon | Cumin |
| 3 | tablespoons | Toasted pine nuts |
| 2 | bunches | Clean arugula |
| ½ | teaspoon | Hot chili sauce or red pepper sauce |
| 20 | Pink peppercorns | |
| 1 | teaspoon | Finely chopped fresh ginger |
| 5 | tablespoons | Fresh cilantro leaves |
| 1 | teaspoon | Salt (opt) |
Directions
CITRUS VINAIGRETTE
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.
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.