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

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