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Arugula Salad Orange Couscous and Citrus Vinaigrette

Make Arugula Salad Orange Couscous and Citrus Vinaigrette at home with Water, Couscous, Oranges Divided, Mango Diced, and Fresh Basil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 2/3 cup
• 2
• 1
• 2 tbsp
• 2 tbsp
• 1 tsp
• 3 tbsp
• 2 bunch
• 1
• 1/4
• 1/2
• 1/2
• 1/2 cup
• 2 tbsp
• 3 tbsp
• 1/2 tsp
• 20
• 1 tsp
• 5 tbsp
• 1 tsp

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

   Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections.

10. 10

    Drizzle with Citrus Vinaigrette.

11. 11

    Peel orange, grapefruit, lime and lemon.

12. 12

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

13. 13

    Carefully dice segments, cutting not crushing them.

14. 14

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

15. 15

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

16. 16

    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.

17. 17

    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip