Recipe - Arugula Salad With Orange Couscous And Citrus

1 cup Water
2/3 cup Couscous
2 Whole orange peeled
1 Whole mango minced
2 tablespoon Fresh basil chopped
2 tablespoon Fresh chives chopped
1 teaspoon Cumin
3 tablespoon Pine nuts toasted
2 bn Arugula cleaned
***Vinaigrette***
1 Whole orange
One half Whole grapefruit
One half Whole lime
One half Whole lemon
One half cup Canola oil
2 tablespoon White vinegar
3 tablespoon Soy sauce, low sodium
One half teaspoon Tabasco sauce
20 Whole pink peppercorns
1 teaspoon Fresh ginger root finely
Chopped
5 tablespoon Fresh cilantro

To make salad:

Measure water into a 2cup 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
: One half cup molds.

Arrange arugula wagonwheel 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, minced fruit and stir to combine.
Makes about 1 One fourth cups. Drizzle over couscous.

Recipe By : The Tennessean
Posted to MMRecipes Digest V3 #268

Date: Mon, 30 Sep 1996 23:47:59 0400

From: BobbieB1@aol.com