Bring the orange juice, orange zest and the juice of one lemon to the boil with the sugar and water (1). Put the medium-fine couscous in a suitable bowl, pour the juice-water mixture over it and leave to swell for thirty to forty minutes, stirring occasionally.
Soak the saffron threads in water (2). Clean fresh seasonal fruit, remove seeds or seeds and chop if necessary (e.g..: Use cherries, red raspberries, currants, blueberries and peaches).
Fold the fruit, saffron threads and mint strips into the cold couscous, garnish with the orange fillets and leave to cool until serving.
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