Name: Arugula Salad with Orange Couscous and Citrus
Ingredients: 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

The first and the great work of a Christian is about his heart. Do not be content with seeming to do good in “outward acts” while your heart is bad, and you are a stranger to the greater internal heart duties. See that your chief study be about your heart- that there God's image may be planted; that there His interests be advanced; that there the world and flesh are subdued; that there the love of every sin is cast out; that there the love of holiness grows.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits		Salad/dress	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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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