Cirtus Couscous

2 cups strained freshly squeezed orange juice 60g butter, chopped 2 teaspoons seal salt, or to taste 1 teaspoon cracked black pepper, or to taste 400g couscous 2 ½ teaspoons olive oil 2 teaspoons lemon juice 1 teaspoon ground cumin 25g currants 25g pinenuts, roasted 4 spring onions, thinly sliced 1 zucchini, finely chopped ¼ cup torn coriander leaves ¼ cup chopped mint leaves   Combine orange juice, butter, salt and pepper in a saucepan & bring to the boil, add couscous & stir to cover with liquid. Remove from the heat & stand, covered, for about 30 minutes. Transfer couscous to a large bowl &, using a fork, break up any clumps. Add remaining ingredients & stir to combine. Adjust seasoning to taste, if necessary. Serves 6 – 8 as an accompaniment to grilled fish, meat or a tagine.