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Recipe Name: Arugula Salad Orange Couscous And Citrus Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 6

1 Cup(s) Water
2/3 Cup(s) Couscous
2 Oranges, divided
1 Mango, diced
2 Tablespoon(s) Chopped fresh basil
2 Tablespoon(s) Chopped fresh chives
1 Teaspoon(s) Cumin
3 Tablespoon(s) Toasted pine nuts
2 Clean arugula
1 Orange
1/4 Grapefruit
1/2 Lime
1/2 Lemon
1/2 Cup(s) Extra virgin olive oil
2 Tablespoon(s) Champagne or white vinegar
3 Tablespoon(s) Soy sauce
1/2 Teaspoon(s) Hot chili sauce or red
pepper sauce
20 Pink peppercorns
1 Teaspoon(s) Finely chopped fresh ginger
5 Tablespoon(s) Fresh cilantro leaves
1 Teaspoon(s) Salt, opt
1 cups.
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 From
Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.

Nutrition (calculated from recipe ingredients)
Calories: 59
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 278.1mg
Potassium: 123.7mg
Carbohydrates: 6.5g
Fiber: 1.2g
Sugar: <1g
Protein: 2.2g

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