Arugula salad orange couscous and citrus vinaigrette

1. Measure water into 1 2-cup glass measure.
2. Microwave on high 3 minutes, or until boiling.
3. Stiri in couscous, cover with plastic wrap and let stand 5 minutes.
4. Fluff with fork.
5. Peeli and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish.
6. After segmenting oranges, squeeze juice from core and membranes into bowl.
7. Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine.
8. Pack mixture into six individual ½ cup molds.
9. Arrange arugula wagon-wheel fashion on six large plates.
10. Unmold couscous in center of plate.
11. Garnishi with reserved orange sections.
12. Drizzle with citrus vinaigrette.
13. Citrusi vinaigrette: peel orange, grapefruit, lime and lemon.
14. Cut each into segments over a large stainless steel bowl to catch excess juices.
15. Carefully dice segments, cutting not crushing them.
16. Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend.
17. Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine.
18. Makes about 1 ¼ cups.