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 t 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 t Hot chili sauce or red
-pepper sauce
20 Pink peppercorns
1 t Finely chopped fresh ginger
5 tb Fresh cilantro leaves
1 t 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.
