Try this Arugula Salad with Orange Couscous and Citrus recipe, or contribute your own.
Suggest a better descriptionTo 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 Posted to MM-Recipes Digest V3 #268 Date: Mon, 30 Sep 1996 23:47:59 -0400 From: BobbieB1@aol.com
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 278 | ||
Calories from Fat: 171 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 238.3mg | 8 % | |
Potassium 121mg | 3 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 21.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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