Arugula Salad Orange Couscous and Citrus Vinaigrette

Recipe Ingredients

1 cup	237ml	Water
2/3 cup	157ml	Couscous
2 cups	474ml	Oranges - divided (large)
1 cup	146g / 5.1oz	Mango - diced (medium)
2 tablespoons	30ml	Fresh basil - chopped
2 tablespoons	30ml	Chopped fresh chives
1 teaspoon	5ml	Cumin
3 tablespoons	45ml	Toasted pine nuts
2		Clean arugula
		Citrus Vinaigrette
1		Orange (large)
1/4		Grapefruit (medium)
1/2		Lime (medium)
1/2		Lemon (medium)
1/2 cup	118ml	Extra virgin olive oil
2 tablespoons	30ml	Champagne or white vinegar
3 tablespoons	45ml	Soy sauce
1/2 teaspoon	2.5ml	Hot chili sauce or red - pepper sauce
20		Pink peppercorns
1 teaspoon	5ml	Fresh ginger - finely chopped
5 tablespoons	75ml	Fresh cilantro leaves
1 teaspoon	5ml	Salt - (opt)

Recipe Instructions

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

Source:
Nathalie Dupree, "Prodigy Guest Chefs Cookbook"

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