Start by cutting the broccoli into small florets. You want them bite-sized for easy mixing later. Place the florets in a steaming basket over boiling water. Steam them for about 5 minutes until they're vibrant and tender but still have a bit of crunch. Set them aside to cool.

Put the couscous into a heatproof bowl. Boil 200ml of water and pour it over the couscous. Cover it with a plate or lid, allowing it to absorb the water for about 5 minutes. Once done, fluff it up with a fork to separate the grains.

In a small bowl, combine the zest and juice of the orange. Add the balsamic vinegar, honey, and minced garlic. Slowly whisk in the olive oil until everything is well mixed. Toss in the sultanas and pine nuts, giving it a good stir.

In a large mixing bowl, combine the cooked couscous, steamed broccoli, and the dressing. Toss in the chopped mint leaves. Finally, sprinkle the crumbled feta on top. Mix gently, ensuring the flavors meld together without breaking the feta too much.

Here’s the fun part! Taste your couscous and adjust to your liking. Maybe it needs a pinch of salt or a squeeze more of orange juice? Go ahead! This is your dish.

You can serve this right away or let it chill in the fridge for later. Either way, it’s a winner!