Arugula Salad With Orange Couscous and Citrus - Just Fruit Recipes


Go to: Just Fruit Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Arugula Salad With Orange Couscous and Citrus

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.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.