Arugula Salad With Orange Couscous & Citrus Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
2/3 cup: Couscous,
2: Whole orange, peeled
1: Whole mango, diced
2 tbsp: Fresh basil, chopped
2 tbsp: Fresh chives, chopped
1 tsp: Cumin,
3 tbsp: Pine nuts, toasted
2 bunch: Arugula, cleaned
***Vinaigrette***,
1: Whole orange,
1/2: Whole grapefruit,
1/2: Whole lime,
1/2: Whole lemon,
1/2 cup: Canola oil,
2 tbsp: White vinegar,
3 tbsp: Soy sauce, low sodium
1/2 tsp: Tabasco sauce,
20: Whole pink peppercorns,
1 tsp: Fresh ginger root, finely
Chopped,
5 tbsp: Fresh cilantro,
Directions:
To make salad:
Measure water into a 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 6 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
To make 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 tabasco to fruit juices in bowl -
whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and
stir to combine. Makes about 1 1/4 cups. Drizzle over couscous.
Recipe By : The Tennessean
Source from luhu.jp
Measure water into a 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 6 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
To make 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 tabasco to fruit juices in bowl -
whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and
stir to combine. Makes about 1 1/4 cups. Drizzle over couscous.
Recipe By : The Tennessean
Source from luhu.jp
Tags
Salads