Arugula Salad With Orange Couscous & Citrus Recipe

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Arugula Salad With Orange Couscous & Citrus Recipe

 



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Arugula Salad With Orange Couscous & Citrus

 

Ingredients

1 cup water
2/3 cup couscous
2 whole orange -- peeled
1 whole mango -- diced
2 tbsp fresh basil -- chopped
2 tbsp fresh chives -- chopped
1 tsp cumin
3 tbsp pine nuts -- toasted
2 bunch arugula -- cleaned
1 ***vinaigrette***
1 whole orange
1/2 whole grapefruit
1/2 whole lime
1/2 whole lemon
1/2 cup canola oil
2 tbsp white vinegar
3 tbsp soy sauce, low sodium
1/2 tsp tabasco sauce
20 whole pink peppercorns
1 tsp fresh ginger root -- finely
1 chopped
5 tbsp fresh cilantro



 

Preparation

To make salad:

Measure water into a 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 6 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

To make 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 tabasco to fruit juices in bowl -
whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and
stir to combine. Makes about 1 1/4 cups. Drizzle over couscous.

Recipe By : The Tennessean

 

 

Servings: 6

 

 

 

 


 

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