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2 Put the couscous into a bowl; add boiling water just until covered.
Pop a plate on top and leave to fluff up, about 5 minutes. Juice the remaining orange and the lemon; add juices to the bowl.
Cut 1 orange into wedges (leaving the skin on), toss with the shrimp and the marinade; allow to rest, 10 minutes.
The broccoli should be tender by now and the tomatoes just beginning to split.
Recreating the romance of a restaurant at home might mean a few candles, a nice bottle of wine, a carefully crafted menu.
In celebration of Chinese New Year, here are three recipes to try Heat oven to 200C/400F/Gas mark 6.
Place the broccoli, garlic and oil in a large roasting pan. Add the tomatoes and walnuts and roast for a further 5 minutes.
Take a bit of pride in finely chopping all your colorful seasonal vegetables and the chili pepper; put them into a nice serving bowl. Add the couscous, toss together and season to perfection.3 Put a large nonstick skillet on high heat. For the lobster, heat a medium skillet over medium heat; add the oil. Stir in the cooked lobster; gently warm the lobster with the onions and lime zest.