Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Water
2/3 c Couscous
2 Whole orange -- peeled
1 Whole mango -- diced
2 tb Fresh basil -- chopped
2 tb Fresh chives -- chopped
1 ts Cumin
3 tb Pine nuts -- toasted
2 bn Arugula -- cleaned
***Vinaigrette***
1 Whole orange
1/2 Whole grapefruit
1/2 Whole lime
1/2 Whole lemon
1/2 c Canola oil
2 tb White vinegar
3 tb Soy sauce, low sodium
1/2 ts Tabasco sauce
20 Whole pink peppercorns
1 ts Fresh ginger root -- finely
Chopped
5 tb Fresh cilantro

To make salad:

Measure water into a 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 6 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

To make 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 tabasco to fruit juices in bowl -
whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and
stir to combine. Makes about 1 1/4 cups. Drizzle over couscous.

Recipe By : The Tennessean

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