Arugula salad orange couscous and citrus vinaigrette
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Arugula salad orange couscous and citrus vinaigrette
  Salad    Orange    Couscous    Citrus  
Last updated 6/12/2012 1:05:09 AM. Recipe ID 29980. Report a problem with this recipe.
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      Title: Arugula salad orange couscous and citrus vinaigrette
 Categories: Salads
      Yield: 6 Servings
 
      1 c  Water
    2/3 c  Couscous
      2 lg Oranges, divided
      1 md Mango, diced
      2 tb Chopped fresh basil
      2 tb Chopped fresh chives
      1 ts Cumin
      3 tb Toasted pine nuts
      2 bn Clean arugula

MMMMM---------------------CITRUS VINAIGRETTE--------------------------
      1 lg Orange
    1/4 md Grapefruit
    1/2 md Lime
    1/2 md Lemon
    1/2 c  Extra virgin olive oil
      2 tb Champagne or white vinegar
      3 tb Soy sauce
    1/2 ts Hot chili sauce or red
           -pepper sauce
     20    Pink peppercorns
      1 ts Finely chopped fresh ginger
      5 tb Fresh cilantro leaves
      1 ts Salt (opt)
 
  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.
  
  




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Recipe ID 29980 (Apr 03, 2005)

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