Title: Arugula salad with orange couscous and citrus
 Categories: Salad/dress
      Yield: 6 Servings
 
      1 c  Water
    2/3 c  Couscous
      2    Whole orange -- peeled
      1    Whole mango -- diced
      2 tb Fresh basil -- chopped
      2 tb Fresh chives -- chopped
      1 ts Cumin
      3 tb Pine nuts -- toasted
      2 bn Arugula -- cleaned
           ***Vinaigrette***
      1    Whole orange
    1/2    Whole grapefruit
    1/2    Whole lime
    1/2    Whole lemon
    1/2 c  Canola oil
      2 tb White vinegar
      3 tb Soy sauce, low sodium
    1/2 ts Tabasco sauce
     20    Whole pink peppercorns
      1 ts Fresh ginger root -- finely
           Chopped
      5 tb Fresh cilantro
 
  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.