½ green pepper
Handful fresh mint
2 satsumas
100g cous cous
Put cous cous in a jug and top up with hot water to cover
with about 1cm over.
Leave for about 5 minutes and then fluff up with a fork. Then
transfer to a bowl.
Cut pepper into small chunks.
Peel and segment the oranges.
Leave one sprig of mint intact. Chop the rest.
Mix pepper, orange and mint and add to the cous cous.
Garnish with remaining sprig of mint.
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