WARM COUSCOUS AND ARUGULA SALAD WITH ORANGE DRESSING

INGREDIENTS

Olive oil: 3 tbsp

Sliced onion: 1/2 Chopped garlic: 1 tbsp Ground black pepper: ¼ tsp

Ground sea salt: ½ tsp Yellow zucchini, cut in cubes: 2 tbsp Asparagus, chopped: 2 tbsp Cube cut yellow and red bell pepper: 1 tbsp Soaked couscous: 1 cup Olives (black and green): 5 to 6 nos.

Cherry tomatoes: 5 to 6 nos. Lollorosso leaves: ½ cup Arugula leaves: ½ cup Grated orange zest: ½ tsp Fresh juice of mini orange: 2 tbsp

Roasted flex seeds: ½ tsp

zMETHOD

Heat a saucepan over medium heat. Add olive oil and sauté the onion and garlic. Add bell pepper, zucchini, asparagus and cook for a minute. Then, add salt and pepper.

After the vegetables are sautéed, add the soaked couscous. Stir to mix everything well. For orange dressing, take a bowl and put some olive oil, grated orange zest and fresh orange juice. Then, add pepper and salt, and mix well and pour on mixed lettuce. Now, add olive (black and green) and cherry tomatoes. Serve with couscous and salad.

zzMETHOD:

Freeze a nicely cleaned orange overnight.

In a blender, purée the orange with the honey, chilled soda water and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). After blending, the mix should be of a smoother texture.

Cover and freeze for at least 4 hours. Blend and make a thick puree. Repeat the process at least three times. Now, put your sorbet into a deep freezer for the whole night.

Next morning, your sorbet will be ready.

zzz