Arugula salad orange couscous and citrus vinaigrette

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.
   
   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.
  
 MMMMM