Ingredients Jump to Instructions ↓

  1. 1 c Water

  2. 2/3 c Couscous

  3. 2 lg Oranges, divided

  4. 1 md Mango, diced

  5. 2 tb Chopped fresh basil

  6. 2 tb Chopped fresh chives

  7. 1 ts Cumin

  8. 3 tb Toasted pine nuts

  9. 2 bn Clean arugula


  11. 1 lg Orange

  12. 1/4 md Grapefruit

  13. 1/2 md Lime

  14. 1/2 md Lemon

  15. 1/2 c Extra virgin olive oil

  16. 2 tb Champagne or white vinegar

  17. 3 tb Soy sauce

  18. 1/2 ts Hot chili sauce or red

  19. -pepper sauce 20 Pink peppercorns

  20. 1 ts Finely chopped fresh ginger

  21. 5 tb Fresh cilantro leaves

  22. 1 ts Salt (opt)

  23. 1 2-cup glass measure. Microwave on high

  24. 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

  25. 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.


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