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| Arugula Salad Orange Couscous And Citrus Vinaigrette Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 6
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Ingredients
1 cup water
2/3 cup couscous
2 large oranges, divided
1 medium mango, diced
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh chives
1 teaspoon cumin
3 tablespoon toasted pine nuts
2 bunch clean arugula
----CITRUS VINAIGRETTE----
1 large orange
1/4 medium grapefruit
1/2 medium lime
1/2 medium lemon
1/2 cup extra virgin olive oil
2 tablespoon champagne or white vinegar
3 tablespoon soy sauce
1/2 teaspoon hot chili sauce or red pepper sauce
20 pink peppercorns
1 teaspoon finely chopped fresh ginger
5 tablespoon fresh cilantro leaves
1 teaspoon salt (opt)
Cooking 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
salads
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