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 \N | 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.