| 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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