Arugula Salad Orange Couscous And Citrus Vinaigrette Recipe

• 1 c. Water
• 2/3 c. Couscous
• 2 lrg Oranges, divided
• 1 med Mango, diced
• 2 Tbsp. Minced fresh basil
• 2 Tbsp. Minced fresh chives
• 1 tsp Cumin
• 3 Tbsp. Toasted pine nuts
• 2 bn Clean arugula
• 1 lrg Orange
• 1/4 med Grapefruit
• 1/2 med Lime
• 1/2 med Lemon
• 1/2 c. Extra virgin extra virgin olive oil
• 2 Tbsp. Champagne or possibly white vinegar
• 3 Tbsp. Soy sauce
• 1/2 tsp Warm chili sauce or possibly red pepper sauce
• 20 x Pink peppercorns
• 1 tsp Finely minced fresh ginger
• 5 Tbsp. Fresh cilantro leaves
• 1 tsp Salt (opt)

1. Measure water into 1 2-c. glass measure.
2. Microwave on high 3 min, or possibly till boiling.
3. Stir in couscous, cover with plastic wrap and let stand 5 min.
4. Fluff with fork.
5. Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish.
6. After segmenting oranges, squeeze juice from core and membranes into bowl.
7. Add in mango, basil, chives, cumin, pine nuts and couscous; toss to combine.
8. Pack mix into six individual 1/2 c. molds.
9. Arrange arugula wagon-wheel fashion on six large plates.
10. Unmold couscous in center of plate.
11. Garnish with reserved orange sections.
12. Drizzle with Citrus Vinaigrette.
13. CITRUS VINAIGRETTE:Peel orange, grapefruit, lime and lemon.
14. Cut each into segments over a large stainless steel bowl to catch excess juices.
15. Carefully dice segments, cutting not crushing them.
16. Add in oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend.
17. Add in peppercorns, ginger, cilantro, diced fruit and salt; stir to combine.
18. Makes about1 1/4 c..

water, couscous, oranges, mango, fresh basil, fresh chives, cumin, nuts, arugula, orange, lime, lemon, extra virgin, white vinegar, soy sauce, chili sauce, peppercorns, fresh ginger, fresh cilantro, salt

Taken from cookeatshare.com/recipes/arugula-salad-orange-couscous-and-citrus-vinaigrette-70047 (may not work)