Marrakech Citrus Couscous with Thai Pomelo

Ingredients

• 100 ml fresh orange juice

• 30 g couscous

• 10 ml extra virgin olive oil

• 5 ml aged Balsamic reduction

• 15 g Valencia orange cubes

• 10 g Thai pomelo

• 5 ml yuzu lemon juice

• 3 g dried apricot, chopped

• 3 g dried prunes, chopped

• 3 g red bell peppers, chopped

• 3 g wild rocket leaves

• 3 g mint leaves, chopped

• 3 g parsley, chopped

• 2 ml rosemary-scented honey

• sea salt

• black pepper

• fresh pomelo and pansy flower

Method

Boil the orange juice with orange zest. Remove from the flame.

Evenly toss the couscous with olive oil.

Add the couscous to the hot juice, wrap it with foil and set aside for the couscous to soak the juice.

For the dressing, combine olive oil, lemon juice, honey and seasoning.

In a medium bowl, mix all the chopped dry fruits and vegetables.

Add the orange cubes and pomelo to

the mix. Add the soaked couscous and combine the dressing, add the chopped herbs and toss well till mixed. Adjust seasoning.

Plate the couscous. Garnish with fresh pomelo and pansy flower.