Arugula Salad Orange Couscous & Citrus Vinaigrette Recipe

Step 1

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.

Step 2

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.

Step 3

Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections. Drizzle with Citrus Vinaigrette.


Step 4

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.

Things You'll Need

  • 1c Water
  • 2/3c Couscous
  • 2lg Oranges, divided
  • 1md Mango, diced
  • 2tb Chopped fresh basil
  • 2tb Chopped fresh chives
  • 1ts Cumin
  • 3tb Toasted pine nuts
  • 2bn Clean arugula
---------CITRUS VINAIGRETTE-------------
  • 1lg Orange
  • 1/4md Grapefruit
  • 1/2md Lime
  • 1/2md Lemon
  • 1/2c Extra virgin olive oil
  • 2tb Champagne or white vinegar
  • 3tb Soy sauce
  • 1/2ts Hot chili sauce or red
  • -pepper sauce
  • 20 Pink peppercorns
  • 1ts Finely chopped fresh ginger
  • 5tb Fresh cilantro leaves
  • 1ts Salt (opt)

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