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
1 ***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
1 chopped
5 tbsp fresh cilantro
A Recipe for
Arugula Salad With Orange Couscous & Citrus
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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The second day of a diet is always easier than the first. By the second day you're off it. |
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There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
This Recipe for Arugula Salad With Orange Couscous & Citrus is one of thousands in the Recipes-to-go Fruit Cookbook.
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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This is a recipe for Arugula Salad With Orange Couscous & Citrus from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
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Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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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
Serves: 6
Arugula Salad With Orange Couscous & Citrus Recipe brought to you by Recipes To-Go