A recipe for Arugula Salad Orange Couscous and Citrus Vinaigrette. Follow the simple recipe instructions for Arugula Salad Orange Couscous and Citrus Vinaigrette shared by other home cooking experts.
Ingredients
1 c. Water2/3 c. Couscous
2 lg. Oranges, divided
1 med. Mango, diced
2 Tbs. Chopped fresh basil
2 Tbs. Chopped fresh chives
1 Tsp. Cumin
3 Tbs. Toasted pine nuts
2 bn. Clean arugula
CITRUS VINAIGRETTE: 1 lg. Orange
1/4 med. Grapefruit
1/2 med. Lime
1/2 med. Lemon
1/2 c. Extra virgin olive oil
2 Tbs. Champagne or white vinegar
3 Tbs. Soy sauce
1/2 Tsp. Hot chili sauce or red pepper sauce
20 Pink peppercorns
1 Tsp. Finely chopped fresh ginger
5 Tbs. Fresh cilantro leaves
1 Tsp. Salt (opt)
Directions
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.
