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  Recipe Home » Salads » Arugula Salad Orange Couscous & Citrus Vina
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  Arugula Salad Orange Couscous & Citrus Vina
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 172
Ingredients:
1 cup Water
2/3 cup Couscous
2 large Oranges, divided
1 medium Mango, diced
2 tbsp Chopped fresh basil
2 tbsp Chopped fresh chives
1 tsp Cumin
3 tbsp Toasted pine nuts
2 bunch Clean arugula

MMMMMCITRUS VINAIGRETTE

1 large Orange
1/4 medium Grapefruit
1/2 medium Lime
1/2 medium Lemon
1/2 cup Extra virgin olive oil
2 tbsp Champagne or white vinegar
3 tbsp Soy sauce
1/2 tsp Hot chili sauce or red pepper sauce
20 Pink peppercorns
1 tsp Finely chopped fresh ginger
5 tbsp Fresh cilantro leaves
1 tsp Salt (opt)
Instructions:
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.
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