Arugula Salad Orange Couscous and Citrus Vinaigrette

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

water, couscous, oranges, basil, chives, cumin, nuts, arugula, oranges, limes, lemon, olive oil, champagne, soy sauce, red hot pepper sauce, peppercorns, ginger, cilantro, salt

Taken from recipeland.com/recipe/v/arugula-salad-orange-couscous-c-3430 (may not work)

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