Arugula Salad Orange

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

--CITRUS VINAIGRETTE--

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)

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.