1 cup water
2/3 cup couscous
2 large oranges, divided
1 medium mango, diced
2 tbsp chopped fresh basil
2 tbsp chopped fresh chives
1 tsp cumin
3 tbsp toasted pine nuts
2 bunch clean arugula
CITRUS VINAIGRETTE
1 large orange
1/4 medium grapefruit
1/2 medium lime
1/2 medium lemon
1/2 cup extra virgin olive oil
2 tbsp champagne or white vinegar
3 tbsp soy sauce
1/2 tsp hot chili sauce or red pepper sauce
20 pink peppercorns
1 tsp finely chopped fresh ginger
5 tbsp fresh cilantro leaves
1 tsp salt (opt)
A Recipe for
Arugula Salad Orange Couscous & Citrus Vinaig
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
This Recipe for Arugula Salad Orange Couscous & Citrus Vinaig is one of thousands in the Recipes-to-go Fruit Cookbook.
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
If you enjoy this Arugula Salad Orange Couscous & Citrus Vinaig Recipe - you should enjoy the recipe collections you can find on the websites below:
In Mexico we have a word for sushi: bait. |
| José Simons |
Food Tip |
This is a recipe for Arugula Salad Orange Couscous & Citrus Vinaig from the recipe cookbook of Recipes-to-go (Fruit)
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Food Tip |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
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 1/4 cups.
Serves: 6
Arugula Salad Orange Couscous & Citrus Vinaig Recipe brought to you by Recipes To-Go