Arugula Salad With Orange Couscous & Citrussalads 1 cup water 2/3 cup couscous 2 whole orange -- peeled 1 whole mango -- diced 2 tablespoon fresh basil -- chopped 2 tablespoon fresh chives -- chopped 1 teaspoon cumin 3 tablespoon pine nuts -- toasted 2 bunch arugula -- cleaned 1 ***vinaigrette*** 1 whole orange 1/2 whole grapefruit 1/2 whole lime 1/2 whole lemon 1/2 cup canola oil 2 tablespoon white vinegar 3 tablespoon soy sauce, low sodium 1/2 teaspoon tabasco sauce 20 whole pink peppercorns 1 teaspoon fresh ginger root -- finely 1 chopped 5 tablespoon 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 1/2 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 1 1/4 cups. Drizzle over couscous. Recipe By : The Tennessean |
