Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| ⅔ cup | Couscous |
| 2 \N | Whole orange -- peeled |
| 1 \N | 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 |
| \N \N | ***Vinaigrette*** |
| 1 \N | Whole orange |
| ½ \N | Whole grapefruit |
| ½ \N | Whole lime |
| ½ \N | Whole lemon |
| ½ cup | Canola oil |
| 2 tablespoons | White vinegar |
| 3 tablespoons | Soy sauce, low sodium |
| ½ teaspoon | Tabasco sauce |
| 20 \N | Whole pink peppercorns |
| 1 teaspoon | Fresh ginger root -- finely |
| \N \N | Chopped |
| 5 tablespoons | Fresh cilantro |
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