Arugula salad orange couscous and citrus vinaigrette

Yield: 6 servings

Measure 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)

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.

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