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Ingredientes
- 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)
Direcciones
- Measure water into 1 2-c. glass measure. Microwave on high 3 min, or possibly till boiling. Stir in couscous, cover with plastic wrap and let stand 5 min. 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 in mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Pack mix into six individual 1/2 c. 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 in oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add in peppercorns, ginger, cilantro, diced fruit and salt; stir to combine.
- Makes about1 1/4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 181 | 57% |
| Total Fat 20.61g | 26% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 847mg | 35% |
| Potassium 265mg | 8% |
| Total Carbs 29.51g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 10.68g | 7% |
| Protein 4.39g | 7% |
