How to make Couscous and Mixed Vegetable Salad with Orange Vin -

Couscous mixed with salad vegetables and served with orange vinaigrette.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Couscous (कूसकूस), Orange segments (संतरे की फाड़ियाँ)

Cuisine : Fusion

Course : Salads

For more recipes related to Couscous and Mixed Vegetable Salad with Orange Vin checkout Couscous with Beetroot, Couscous Feta Salad, Couscous Salad with Goat Cheese, Couscous Tabbouleh - Cook Smart . You can also find more Salads recipes like C Salad with Cranberry Vinaigrette Chatpata Sprout Salad Healthy Wheat Salad Curried Quinoa Salad

Couscous and Mixed Vegetable Salad with Orange Vin

Couscous and Mixed Vegetable Salad with Orange Vin Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Couscous and Mixed Vegetable Salad with Orange Vin Recipe

  • Couscous 1 cup

  • Orange segments 1

  • Red capsicum finely chopped ½ medium

  • Green capsicum finely chopped ½ medium

  • Tomato finely chopped ½ medium

  • Orange juice 2 cups

  • Sunflower microgreens 2-3

  • Beetroot microgreens 2-3

  • Salt to taste

  • Black pepper powder to taste

  • Olive oil 2 tablespoons

  • Sugar 1 tablespoon

  • Lemon juice 1 teaspoon

  • Coriander chopped 1 tablespoon

  • Edible flowers for garnishing


Step 1

Put water in a bowl, add microgreens and iceberg lettuce leaves. Keep in the refrigerator for 15-20 minutes.

Step 2

Boil some water in a non-stick pan.

Step 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.

Step 4

Heat orange juice in a 2nd non-stick pan, add sugar and cook till thickens. Transfer into a bowl. Cool.

Step 5

Drain water from the salad leaves and microgreens.

Step 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.

Step 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.

Step 8

Arrange reserved orange segments and edible flowers on the sides and serve immediately

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.