| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Salads | 6 | Servings | |
INGREDIENTS
| 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 | ts | Cumin |
| 3 | tb | Toasted pine nuts |
| 2 | bn | Clean arugula |
| 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 | ts | Hot chili sauce or red pepper sauce |
| 20 | Pink peppercorns | |
| 1 | ts | Finely chopped fresh ginger |
| 5 | tb | Fresh cilantro leaves |
| 1 | ts | Salt (opt) |
INSTRUCTIONS
CITRUS VINAIGRETTE 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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