Begin preparation of salad with dressing orange into fillets. The meaning of this operation is to cut the orange flesh between the white films. Do it over a bowl to catch any juice. From the remnants of the orange, squeeze the juice, add the juice, which appeared after removing the fillet. I got about 30 ml. is enough to marinate the carrots. If juice got more, will have to increase the amount of sugar and spices and reduce the amount of water, otherwise the couscous will be fresh and wet. But more on that later.

Carrots cut more thin strips. I used a peeler for cleaning of vegetables with a special nozzle. Grater for Korean carrot is also good.

Add to 30 ml orange juice 1 tbsp lennogo juice, stir in the sugar and gently reheat in the microwave. Thus the sugar has dissolved and carrots marinated much faster and will be slightly softer. Fold the carrots into a bowl and add cinnamon, a little salt, or pink pepper and pour it over warm lemon-orange juice. By the way, soaked in a citrus juice, the carrots can safely be used in conventional vegetable salad.

Couscous pour into a deep bowl, add a tablespoon of olive oil and RUB it in the rump. Ready couscous after this treatment will be more crumbly.

100 grams of couscous you need 200 ml of boiling water. But we will in the couscous to add more carrots, along with juice, in which it was soaked, so reduce the amount of boiling water 30 ml (the amount of citrus juice). So, pour couscous with boiling water, cover with a plate and leave for 4 minutes to uprivate.

Then vzryhlite the couscous with a fork and add the carrots, along with juice, salt, stir. Put the couscous heaped on a platter and garnish with the prepared milled orange slices and mint.