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 ts Cumin 3 tb Toasted pine nuts 2 bn Clean arugula -----------------------------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 ts Hot chili sauce or red -pepper sauce 20 Pink peppercorns 1 ts Finely chopped fresh ginger 5 tb Fresh cilantro leaves 1 ts 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. 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.
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