MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Arugula Salad Orange Couscous and Citrus Vinaigrette
  Categories: Salads
       Yield: 6 servings
       1 c  Water
     2/3 c  Couscous
       2 lg Oranges, divided
       1 md Mango, diced
       2 tb Chopped fresh basil
       2 tb Chopped fresh chives
       1 t  Cumin
       3 tb Toasted pine nuts
       2 bn Clean arugula
 MMMMM---------------------CITRUS VINAIGRETTE--------------------------
       1 lg Orange
     1/4 md Grapefruit
     1/2 md Lime
     1/2 md Lemon
     1/2 c  Extra virgin olive oil
       2 tb Champagne or white vinegar
       3 tb Soy sauce
     1/2 t  Hot chili sauce or red
            -pepper sauce
      20    Pink peppercorns
       1 t  Finely chopped fresh ginger
       5 tb Fresh cilantro leaves
       1 t  Salt (opt)
   Measure water into 1 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 six 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.
   Drizzle with 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 oil, vinegar, soy sauce and
   chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns,
   ginger, cilantro, diced fruit and salt; stir to combine. Makes about
   1 1/4 cups.