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Arugula Salad Orange Couscous and Citrus Vinaigrette

Courses: Salads
Serves: 6 people

Recipe Ingredients

1 cup 237mlWater
2/3 cup 157mlCouscous
2 cups 474mlOranges - divided (large)
1 cup 146g / 5.1ozMango - diced (medium)
2 tablespoons 30mlFresh basil - chopped
2 tablespoons 30mlChopped fresh chives
1 teaspoon 5mlCumin
3 tablespoons 45mlToasted 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 118mlExtra virgin olive oil
2 tablespoons 30mlChampagne or white vinegar
3 tablespoons 45mlSoy sauce
1/2 teaspoon 2.5mlHot chili sauce or red - pepper sauce
20   Pink peppercorns
1 teaspoon 5mlFresh ginger - finely chopped
5 tablespoons 75mlFresh cilantro leaves
1 teaspoon 5mlSalt - (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

Nathalie Dupree, "Prodigy Guest Chefs Cookbook"


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