MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Arugula Salad with Orange Couscous & Citrus
  Categories: Salad/dress
       Yield: 6 Servings
  
       1 c  Water
     2/3 c  Couscous
       2    Whole orange -- peeled
       1    Whole mango -- diced
       2 tb Fresh basil -- chopped
       2 tb Fresh chives -- chopped
       1 ts Cumin
       3 tb Pine nuts -- toasted
       2 bn Arugula -- cleaned
            ***Vinaigrette***
       1    Whole orange
     1/2    Whole grapefruit
     1/2    Whole lime
     1/2    Whole lemon
     1/2 c  Canola oil
       2 tb White vinegar
       3 tb Soy sauce, low sodium
     1/2 ts Tabasco sauce
      20    Whole pink peppercorns
       1 ts Fresh ginger root -- finely
            Chopped
       5 tb Fresh cilantro
  
   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 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 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.
   
   Recipe By     : The Tennessean
  
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