Arugula Salad with Orange Couscous and Citrus   

Ingredients :
1	cup	Water
2/3	cup	Couscous
2	whl	orange -- peeled
1	whl	mango -- diced
2	tbl	Fresh basil -- chopped
2	tbl	Fresh chives -- chopped
1	tsp	Cumin
3	tbl	Pine nuts -- toasted
2	bn	Arugula -- cleaned
Vinaigrette
1	whl	orange
1/2	whl	grapefruit
1/2	whl	lime
1/2	whl	lemon
1/2	cup	Canola oil
2	tbl	White vinegar
3	tbl	Soy sauce, low sodium
1/2	tsp	Tabasco sauce
20	whl	pink peppercorns
1	tsp	Fresh ginger root finely
		Chopped
5	tbl	Fresh cilantro

How to cook :

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 sectionsTo 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.

Tags : Salad Dressing Citrus

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