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Arugula Salad Orange Couscous and Citrus Vinaigrette

 
Arugula Salad Orange Couscous and Citrus Vinaigrette
585

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.

Yield

6

servings

Prep

40

min

Cook

5

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 cup water
cup couscous
2 large oranges
divided
1 medium mangos
diced
*
2 tablespoons basil
chopped fresh
2 tablespoons chives
chopped fresh
1 teaspoon cumin
3 tablespoons pine nuts
toasted
2 bunches arugula (roquette)
cleaned
*
Citrus vinaigrette
1 large oranges
¼ medium grapefruit
½ medium limes
*
½ medium lemon
*
½ cup olive oil, extra-virgin
2 tablespoons champagne
or white vinegar
3 tablespoons soy sauce, tamari
½ teaspoon red hot pepper sauce
*
20 each pink peppercorns
*
1 teaspoon ginger
finely chopped fresh
*
5 tablespoons cilantro
fresh leaves
1 teaspoon salt
optional

Directions

(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.

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.

 

* not incl. in nutrient facts

Reviews

+5

almost 8 years

This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. It is a bit of work to assemble all the elements but well worth the effort for the finished results.

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Comments

Jane
Toronto, Canada
 almost 8 years ago

These pictures look pretty, the presentation is outstanding, and I bet it is tasty. I just added this recipe into my recipe box, tomorrow I will make it, need to buy some arugula, already have some whole wheat couscous, have a good night, everyone.

Jennifer
Oakland, California
 almost 8 years ago

Just found this recipe this afternoon, the photos attracted me, so I made the recipe, and it was fantastic, the citrus dressing is delicious.

reedha
rome
 over 7 years ago

the vegetable are you talking about is called RUCOLA or RUGHETTA and it's a tipical roman vegetable.

Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 32459% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 850mg 35%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 70%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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