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Arugula Salad with Orange Couscous and Citrus recipe
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To make Arugula Salad with Orange Couscous and Citrus you will need
Ingredients
| 1 | cup | Water | | 2/3 | cups | Couscous | | 2 | | Whole orange -- peeled | | 1 | | Whole mango -- diced | | 2 | tablespoons | Fresh basil -- chopped | | 2 | tablespoons | Fresh chives -- chopped | | 1 | teaspoon | Cumin | | 3 | tablespoons | Pine nuts -- toasted | | 2 | bunches | Arugula -- cleaned | | | ***Vinaigrette*** | | 1 | | Whole orange | | 1/2 | | Whole grapefruit | | 1/2 | | Whole lime | | 1/2 | | Whole lemon | | 1/2 | cups | Canola oil | | 2 | tablespoons | White vinegar | | 3 | tablespoons | Soy sauce, low sodium | | 1/2 | teaspoons | Tabasco sauce | | 20 | | Whole pink peppercorns | | 1 | teaspoon | Fresh ginger root -- finely | | | Chopped | | 5 | tablespoons | Fresh cilantro |
Instructions
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.
Enjoy your Arugula Salad with Orange Couscous and Citrus
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Wed 6 Aug 2008
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