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Arugula Salad Orange Couscous and Citrus Vinaigrette recipe
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To make Arugula Salad Orange Couscous and Citrus Vinaigrette you will need
Ingredients
| 1 | cup | Water | | 2/3 | cups | Couscous | | 2 | large | Oranges, divided | | 1 | medium | Mango, diced | | 2 | tablespoons | Chopped fresh basil | | 2 | tablespoons | Chopped fresh chives | | 1 | teaspoon | Cumin | | 3 | tablespoons | Toasted pine nuts | | 2 | bunches | Clean arugula |
| | CITRUS VINAIGRETTE | | | | 1 | large | Orange | | 1/4 | medium | Grapefruit | | 1/2 | medium | Lime | | 1/2 | medium | Lemon | | 1/2 | cups | Extra virgin olive oil | | 2 | tablespoons | Champagne or white vinegar | | 3 | tablespoons | Soy sauce | | 1/2 | teaspoons | Hot chili sauce or red pepper sauce | | 20 | | Pink peppercorns | | 1 | teaspoon | Finely chopped fresh ginger | | 5 | tablespoons | Fresh cilantro leaves | | 1 | teaspoon | Salt (opt) |
Instructions
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.
Enjoy your Arugula Salad Orange Couscous and Citrus Vinaigrette
How much is in a cup?
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Wed 6 Aug 2008
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