Ingredients
- 20 pink peppercorns
- 2 glass measure
- 2 oranges
- 1 mango
- 1 orange
- 1/2 lime
- 1/2 mol
- 1/2 lemon
- 1/4 grapefruit
- 240 ml water
- 120 ml extra-virgin olive oil
- 100 gr couscous
- 45 ml soy sauce
- 32 gr champagne
- 28 gr pine nuts (toasted)
- 18 gr chives (chopped fresh)
- 5 gr ginger (finely chopped fresh)
- 5 gr cilantro leaves (fresh)
- 5 gr salt
- 4 gr basil (chopped fresh)
- 2 gr cumin
- 2 ml chili sauce (hot)
- some clean arugula
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 1.25 cups.
