Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Water 2 tb Chopped fresh chives
2/3 c Couscous 1 ts Cumin
2 lg Oranges, divided 3 tb Toasted pine nuts
1 md Mango, diced 2 bn Clean arugula
2 tb Chopped fresh basil

---------------------CITRUS VINAIGRETTE--------------------------
1 lg Orange 1/2 ts Hot chili sauce or red
1/4 md Grapefruit -pepper sauce
1/2 md Lime 20 Pink peppercorns
1/2 md Lemon 1 ts Finely chopped fresh ginger
1/2 c Extra virgin olive oil 5 tb Fresh cilantro leaves
2 tb Champagne or white vinegar 1 ts Salt (opt)
3 tb Soy sauce

Measure water into 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.

Browse by categories