RECIPE: Citrus CousCous and Arugula Salad

Citrus CousCous

Here’s a tasty, super quick (and of course healthy!) recipe.   Couscous is a good low-fat source of complex carbohydrates…And it takes only boiling water to make! Instant gourmet.

One serving (1 ounce, about 3 tablespoons dry) contains: Calories 95.0 Carbohydrate 20.0g

Cholesterol 0.0mg Dietary Fiber 1.0g Fat (Total) 0.1g Potassium 49.5mg Protein 3.2g

Arugula Salad Orange Couscous and Citrus Vinaigrette


1 cup water 2/3 cup couscous 2 large oranges divided AND/OR 1 medium mango diced 2 tablespoons basil chopped fresh 2 tablespoons chives chopped fresh 1 teaspoon cumin 3 tablespoons pine nuts toasted 2 bn arugula cleaned

Citrus vinaigrette: 1 large orange 1/4 medium grapefruit 1/2 medium lime 1/2 medium lemon 1/2 cup olive oil, extra-virgin 2 tablespoons champagne or white vinegar 3 tablespoons soy sauce 1/2 teaspoon hot chili sauce 20 each pink peppercorns 1 teaspoon ginger finely chopped fresh 5 tablespoons cilantro fresh leaves 1 teaspoon salt optional

Directions (Make the vinaigrette first, see below) Measure water into a 2-cup glass measure.  Heat on high 3 minutes, or until boiling. (or just boil the water in a kettle) Stir in couscous, cover and let stand 5 minutes. Fluff with fork. Peel orange, reserve half for garnish.  Squeeze juice from other half into a large bowl. Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Serve on a bed of arugula. Garnish with reserved orange sections. Drizzle with Citrus Vinaigrette.


Peel orange and/or grapefruit.

Cut orange and grapefruit into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them.

Cut lime and/or lemon and squeeze into bowl

Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend.  OPTIONAL: Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine. Makes about 1 1/4 cups.