Mary & Martha's Kitchen Recipe

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Arugula Salad Orange Couscous & Citrus Vinaigrette Recipe 1 c Water 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) 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.

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<h1>Arugula Salad Orange Couscous & Citrus Vinaigrette</h1> <h2>Recipe</h2><p> <P>1 c Water <P>2/3 c Couscous <P>2 lg Oranges, divided <P>1 md Mango, diced <P>2 tb Chopped fresh basil <P>2 tb Chopped fresh chives <P>1 ts Cumin <P>3 tb Toasted pine nuts <P>2 bn Clean arugula <P>-----------------------------CITRUS VINAIGRETTE----------------------------- 1 lg Orange <P>1/4 md Grapefruit <P>1/2 md Lime <P>1/2 md Lemon <P>1/2 c Extra virgin olive oil <P>2 tb Champagne or white vinegar <P>3 tb Soy sauce <P>1/2 ts Hot chili sauce or red <P>-pepper sauce 20 Pink peppercorns <P>1 ts Finely chopped fresh ginger <P>5 tb Fresh cilantro leaves <P>1 ts Salt (opt) <P>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. <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Arugula_Salad_Orange_Couscous_/34378/' title='Arugula Salad Orange Couscous & Citrus Vinaigrette Recipe'>Arugula Salad Orange Couscous & Citrus Vinaigrette Recipe</a></div>

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