Yield: 6 Servings
|2||Whole orange -- peeled|
|1||Whole mango -- diced|
|2 tablespoons||Fresh basil -- chopped|
|2 tablespoons||Fresh chives -- chopped|
|3 tablespoons||Pine nuts -- toasted|
|2 bunches||Arugula -- cleaned|
|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|
|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