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 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|
|Calories from Fat: 171 (62%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 278
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