Arugula Salad Orange Couscous and Citrus Vinaigrett

Name: Arugula Salad Orange Couscous and Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; ⅔ cup couscous; 2 large oranges divided; 1 medium mangos diced; 2 tablespoons basil chopped fresh; 2 tablespoons chives chopped fresh; 1 teaspoon cumin; 3 tablespoons pine nuts toasted; 2 bn arugula (roquette) cleaned; 1 large oranges; 1/4 medium grapefruit; 1/2 medium limes; 1/2 medium lemon; 1/2 cup olive oil, extra-virgin; 2 tablespoons champagne or white vinegar; 3 tablespoons soy sauce, tamari; 1/2 teaspoon red hot pepper sauce; 20 each pink peppercorns; 1 teaspoon ginger finely chopped fresh; 5 tablespoons cilantro fresh leaves; 1 teaspoon salt optional

Servings: persons

1 cup water
⅔ cup couscous
2 large oranges divided
1 medium mangos diced
2 tablespoons basil chopped fresh
2 tablespoons chives chopped fresh
1 teaspoon cumin
3 tablespoons pine nuts toasted
2 bn arugula (roquette) cleaned
1 large oranges
1/4 medium grapefruit
1/2 medium limes
1/2 medium lemon
1/2 cup olive oil, extra-virgin
2 tablespoons champagne or white vinegar
3 tablespoons soy sauce, tamari
1/2 teaspoon red hot pepper sauce
20 each pink peppercorns
1 teaspoon ginger finely chopped fresh
5 tablespoons cilantro fresh leaves
1 teaspoon salt optional

1
(Make the vinaigrette first, see below)
2
Measure water into a 2-cup glass measure.
3
Microwave on high 3 minutes, or until boiling.
4
(or just boil the water in a kettle)
5
Stir in couscous, cover with plastic wrap and let stand 5 minutes.
6
Fluff with fork.
7
Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish.
8
After segmenting oranges, squeeze juice from core and membranes into bowl.
9
Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine.
10
Pack mixture into six individual 1/2 cup molds.
11
Arrange arugula wagon-wheel fashion on six large plates.
12
Unmold couscous in center of plate.
13
Garnish with reserved orange sections.
14
Drizzle with Citrus Vinaigrette.
15
CITRUS VINAIGRETTE:
16
Peel orange, grapefruit, lime and lemon.
17
Cut each into segments over a large stainless steel bowl to catch excess juices.
18
Carefully dice segments, cutting not crushing them.
19
Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend.
20
Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup water, ⅔ cup couscous, 2 large oranges divided, 1 medium mangos diced, and more.

Yes, Arugula Salad Orange Couscous and Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula Salad Orange Couscous and Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions