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Arugula Salad with Orange Couscous and Citrus

1 cup of water
2/3 cup of Couscous
2 whole oranges, peeled
1 whole mango, diced
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh chives, chopped
1 teaspoon of cumin
3 tablespoons of Pine nuts, toasted
2 bunches Arugula, cleaned
Vinaigrette
1 whole orange
1/2 of a grapefruit
1/2 of a lime
1/2 of a lemon
1/2 cup of Canola oil
2 tablespoons of white vinegar
3 tablespoons of soy sauce, low sodium
1/2 teaspoon of Tabasco sauce
20 Whole pink peppercorns
1 teaspoon Fresh ginger root, finely chopped
5 tablespoons of 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.

Recipe By : The Tennessean Posted to MM-Recipes Digest V3 #268 Date: Mon, 30 Sep 1996 23:47:59 -0400 From: BobbieB1@aol.com

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