Arugula Salad Orange Couscous And Citrus Vinaigrett

Name: Arugula Salad Orange Couscous And Citrus Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Water; 2/3 c. Couscous; 2 lrg Oranges, divided; 1 med Mango, diced; 2 Tbsp. Minced fresh basil; 2 Tbsp. Minced fresh chives; 1 tsp Cumin; 3 Tbsp. Toasted pine nuts; 2 bn Clean arugula; 1 lrg Orange; 1/4 med Grapefruit; 1/2 med Lime; 1/2 med Lemon; 1/2 c. Extra virgin extra virgin olive oil; 2 Tbsp. Champagne or possibly white vinegar; 3 Tbsp. Soy sauce; 1/2 tsp Warm chili sauce or possibly red pepper sauce; 20 x Pink peppercorns; 1 tsp Finely minced fresh ginger; 5 Tbsp. Fresh cilantro leaves; 1 tsp Salt (opt)

Servings: persons

1 c. Water
2/3 c. Couscous
2 lrg Oranges, divided
1 med Mango, diced
2 Tbsp. Minced fresh basil
2 Tbsp. Minced fresh chives
1 tsp Cumin
3 Tbsp. Toasted pine nuts
2 bn Clean arugula
1 lrg Orange
1/4 med Grapefruit
1/2 med Lime
1/2 med Lemon
1/2 c. Extra virgin extra virgin olive oil
2 Tbsp. Champagne or possibly white vinegar
3 Tbsp. Soy sauce
1/2 tsp Warm chili sauce or possibly red pepper sauce
20 x Pink peppercorns
1 tsp Finely minced fresh ginger
5 Tbsp. Fresh cilantro leaves
1 tsp Salt (opt)

1
Measure water into 1 2-c. glass measure.
2
Microwave on high 3 min, or possibly till boiling.
3
Stir in couscous, cover with plastic wrap and let stand 5 min.
4
Fluff with fork.
5
Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish.
6
After segmenting oranges, squeeze juice from core and membranes into bowl.
7
Add in mango, basil, chives, cumin, pine nuts and couscous; toss to combine.
8
Pack mix into six individual 1/2 c. molds.
9
Arrange arugula wagon-wheel fashion on six large plates.
10
Unmold couscous in center of plate.
11
Garnish with reserved orange sections.
12
Drizzle with Citrus Vinaigrette.
13
CITRUS VINAIGRETTE:Peel orange, grapefruit, lime and lemon.
14
Cut each into segments over a large stainless steel bowl to catch excess juices.
15
Carefully dice segments, cutting not crushing them.
16
Add in oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend.
17
Add in peppercorns, ginger, cilantro, diced fruit and salt; stir to combine.
18
Makes about1 1/4 c..

577

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 c. Water, 2/3 c. Couscous, 2 lrg Oranges, divided, 1 med Mango, diced, and more.

Yes, Arugula Salad Orange Couscous And Citrus Vinaigrette Recipe 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 Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions