Arugula Salad Orange Couscous And Citrus Vinaigrette

One of the things that can help very different spouses the most (in conflict resolution) is growth in God's Word. The more we have God's Word in common as husbands and wives, the more we will agree. The more each mind is renewed (changed) by the Scripture, the more similarly a couple will think (Romans 12:2). One of the worst things a couple can do is work to change one another into each other's likeness. They are to be changed, rather, into Christ's likeness. The more a couple works at love and becoming one, the more differences will be accepted and blended to enhance the marriage.

Stuart Scott

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits		Salads	6	Servings

INGREDIENTS

1	c	Water
2/3	c	Couscous
2		Oranges, divided
1		Mango, diced
2	T	Chopped fresh basil
2	T	Chopped fresh chives
1	t	Cumin
3	T	Toasted pine nuts
2		Clean arugula
1		Orange
1/4		Grapefruit
1/2		Lime
1/2		Lemon
1/2	c	Extra virgin olive oil
2	T	Champagne or white vinegar
3	T	Soy sauce
1/2	t	Hot chili sauce or red
		pepper sauce
20		Pink peppercorns
1	t	Finely chopped fresh ginger
5	T	Fresh cilantro leaves
1	t	Salt, opt
1		cups.

INSTRUCTIONS

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  From
Tuscon area newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski.
File  ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 59 Calories From Fat: 26 Total Fat: 3.1g Cholesterol: 0mg Sodium: 278.1mg Potassium: 123.7mg Carbohydrates: 6.5g Fiber: 1.2g Sugar: <1g Protein: 2.2g