Couscous and Mixed Vegetable Salad with Orange Vinaigrette

Ingredients

• 1 cup couscous
• 1 orange segments
• ½ medium red capsicum, finely chopped
• ½ medium green capsicum, finely chopped
• ½ medium tomato, finely chopped
• 2 cups orange juice
• 2-3 sunflower microgreens
• 2-3 beetroot microgreens
• Salt to taste
• Black pepper powder to taste
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• 1 tablespoon chopped coriander 
• Edible flowers for garnishing

Method

1. Put water in a bowl, add microgreens and iceberg lettuce leaves. Keep in the refrigerator for 15-20 minutes.
2. Boil some water in a non-stick pan.
3. Put couscous in a large bowl, add salt pepper powder and 1 tablespoon olive oil and mix well. Add boiling water and mix well. Cover with cling film. Set aside for 15 minutes.
4. Heat orange juice in a 2nd non-stick pan, add sugar and cook till thickens. Transfer into a bowl. Cool.
5. Drain water from the salad leaves and microgreens.
6. Put couscous in another large bowl, add green and red capsicum, tomato, coriander, orange segments reserving some for garnishing and mix well. Add orange vinaigrette and mix well.
7. Place a ring mould on a serving plate, put the prepared couscous salad at the bottom of the ring, put microgreens and iceberg lettuce leaves over it. Gently remove the ring mould.
8. Arrange reserved orange segments and edible flowers on the sides and serve immediately