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.

Recipe By : The Tennessean
Posted to MM-Recipes Digest V3 #268

Date: Mon, 30 Sep 1996 23:47:59 -0400

From: BobbieB1@aol.com