Arugula Salad Orange Couscous and Citrus Vinaigrette

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Try this Arugula Salad Orange Couscous and Citrus Vinaigrette recipe, or contribute your own.


1 lg Orange
2 tb fresh chives; Chopped
1 md Mango; diced
1 c Water
1/4 md Grapefruit
2 lg Oranges; divided
1/2 ts Hot chili sauce; or red
1/2 md Lime
2/3 c Couscous
1 ts Salt; (opt)
2 tb Champagne vinegar; or white vinegar
3 tb Soy sauce
2 bn Clean arugula
1/2 c Extra Virgin Olive Oil
1 ts Cumin
3 tb pine nuts; Toasted
1/2 md Lemon
20 Pink peppercorns
5 tb Fresh cilantro leaves
1 ts fresh ginger; Finely chopped
2 tb fresh basil; Chopped

Original recipe makes 6



Measure water into 1 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 six 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. Drizzle with Citrus Vinaigrette. CITRUS 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 chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine. Makes about 1 1/4 cups. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File

Verified by stevemur
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