Arugula Salad Orange Couscous & Citrus Vinaig Recipe

Home : Contact


Recipe Categories:
Fruit; Salad


You are viewing:
Arugula Salad Orange Couscous & Citrus Vinaig Recipe

 



These Fruit Recipes feature healthy and nutritious recipes including:


  • Pear Recipes
  • Grape Recipes
  • Strawberry Recipes
  • Peach Recipes
  • Apple Recipes
  • ...many more fruit recipes


Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
[ Ralph Waldo Emerson]


More Information on Fruit:

Fruit Nutrition
A Guide to Growing Fruit
Fruit Facts



These Fruit Recipes are part of our collection of over 60,000 recipes.




 




Arugula Salad Orange Couscous & Citrus Vinaig

 

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

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 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)



 

Preparation

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.

 

 

Servings: 6

 

 

 

 


 

Arugula Salad Orange Couscous & Citrus Vinaig Recipe brought to you by Recipes 4U