Arugula salad with orange couscous & citrus
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ⅔ | cup | Couscous |
| 2 | Whole orange -- peeled | |
| 1 | Whole mango -- diced | |
| 2 | tablespoons | Fresh basil -- chopped |
| 2 | tablespoons | Fresh chives -- chopped |
| 1 | teaspoon | Cumin |
| 3 | tablespoons | Pine nuts -- toasted |
| 2 | bunches | Arugula -- cleaned |
| ***Vinaigrette*** | ||
| 1 | Whole orange | |
| ½ | Whole grapefruit | |
| ½ | Whole lime | |
| ½ | Whole lemon | |
| ½ | cup | Canola oil |
| 2 | tablespoons | White vinegar |
| 3 | tablespoons | Soy sauce, low sodium |
| ½ | teaspoon | Tabasco sauce |
| 20 | Whole pink peppercorns | |
| 1 | teaspoon | Fresh ginger root -- finely |
| Chopped | ||
| 5 | tablespoons | Fresh cilantro |
Directions
To make salad:
Measure water into a 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 6 individual
½ cup molds.
Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections To make 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 tabasco to fruit juices in bowl - whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and stir to combine. Makes about 1¼ cups. Drizzle over couscous.
Recipe By : The Tennessean