Arugula Salad Orange Couscous and Citrus Vinaigrette
This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.
olive oil, extra-virgin
or white vinegar
soy sauce, tamari
red hot pepper sauce
finely chopped fresh
(Make the vinaigrette first, see below)
Measure water into a 2-cup glass measure.
Microwave on high 3 minutes, or until boiling. (or just boil the water in a kettle)
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 ½ 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.
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 1¼ cups.