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Ingredientes
- 1 c. Water
- 2/3 c. Couscous
- 2 whl orange -- peeled
- 1 whl mango -- diced
- 2 Tbsp. Fresh basil -- minced
- 2 Tbsp. Fresh chives -- minced
- 1 tsp Cumin
- 3 Tbsp. Pine nuts -- toasted
- 2 bn Arugula -- cleaned
- 1 whl orange
- 1/2 whl grapefruit
- 1/2 whl lime
- 1/2 whl lemon
- 1/2 c. Canola oil
- 2 Tbsp. White vinegar
- 3 Tbsp. Soy sauce, low sodium
- 1/2 tsp Tabasco sauce
- 20 whl pink peppercorns
- 1 tsp Fresh ginger root finely Minced
- 5 Tbsp. Fresh cilantro
Direcciones
- To make salad:Measure water into a 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 6 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
- 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 in oil, vinegar, soy sauce and tabasco to fruit juices in bowl - whisk to blend. Add in peppercorns, ginger, cilantro, diced fruit and stir to combine.
- Makes about 1 1/4 c.. Drizzle over couscous.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 182 | 64% |
| Total Fat 20.7g | 26% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.07g | |
| Cholesterol 0mg | 0% |
| Sodium 275mg | 11% |
| Potassium 150mg | 4% |
| Total Carbs 22.06g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.76g | 3% |
| Protein 3.71g | 6% |
