Place 100gr of couscous into a mixing bowl with a pinch of salt and just cover with boiling water. Place a plate on the top and leave it to boil for about 5 to 10 minutes.
Cut off the stalk off the broccoli head and place the whole broccoli head in a medium pan of boiling water and boil it over a medium-high heat for until bright green and tender – about 4 minutes. When it’s ready transfer it in a colander to steam-dry for a minute or two.
For the dressing
In a separate bowl peel and finely chop the garlic. Add the sultanas, walnuts, olive oil and squeeze in the juice from the oranges.
Pick the leaves from the fresh mint setting aside the smaller leaves for garnish. Finely chop the rest and add them to the bowl with a pinch of salt and black pepper and mix it well.
Transfer the broccoli on a chopping board and cut it until fairly fine. Fluff up the couscous with a fork, add the broccoli and mix well. If serving immediately add the dressing too, or if you will serve later store the couscous mixture in a food container and the dressing separately.
