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
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