COUSCOUS AND MIXED VEGETABLES WITH SALAD WITH ORANGE VINAIGRETTE Ingredients 1 cup couscous½ medium red capsicum, finely chopped ½ medium green capsicum, finely chopped ½ medium tomato, finely chopped 1 orange, separated into segments 2 cups orange juice2-3 sunflower microgreens2-3 beet microgreensSalt to tasteBlack pepper powder to taste 2 tablespoons olive oil1 tablespoons sugar1 teaspoon lemon juice1 tablespoon chopped CorianderEdible 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. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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