Spicy Citrus Slaw with Pearl Couscous

In a medium saucepan bring 2 cups water and ½ teaspoon salt to boiling. Add couscous. Return to boiling; reduce heat. Simmer, uncovered, 9 minutes or until couscous is just tender. Drain in a fine-mesh sieve. Rinse with cold water to cool quickly; drain well. 2. Meanwhile, for dressing, in a blender or small food processor combine the next five ingredients (through sugar) and the remaining ¾ teaspoon salt. Cover and blend until smooth, scraping sides as needed. Transfer to a medium bowl. Stir in chives and shallot. 3. In a large bowl toss together frisee, carrots, celery root, and kumquats. Add half of the dressing. Toss to coat. 4. Spoon couscous into shallow serving bowls. Drizzle with the remaining dressing; toss to coat. Top with frisee mixture. Top with orange sections, nuts, and, if you like, pepper.