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Arugula Salad Orange Couscous and Citrus Vinaigrette

Arugula Salad Orange Couscous and Citrus Vinaigrette is built on Water, Extra Virgin Olive Oil, Champagne Or White Vinegar, and Soy Sauce. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Measure water into 1 2-cup glass measure.

2. 2

   Microwave on high 3 minutes, or until boiling.

3. 3

   Stir in couscous, cover with plastic wrap and let stand 5 minutes.

4. 4

   Fluff with fork.

5. 5

   Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish.

6. 6

   After segmenting oranges, squeeze juice from core and membranes into bowl.

7. 7

   Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine.

8. 8

   Pack mixture into six individual 1/2 cup molds.

9. 9

   Peel orange, grapefruit, lime and lemon.

10. 10

    Cut each into segments over a large stainless steel bowl to catch excess juices.

11. 11

    Carefully dice segments, cutting not crushing them.

12. 12

    Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend.

13. 13

    Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine.