Method:
1 Place the beetroot in a microwave-safe bowl, cover with water and cook on high for 6-8 minutes or until tender. Drain. Segment 1 orange and juice the other.
2 Cook the couscous according to packet directions. Place in a bowl and drizzle with olive oil, season with salt and pepper and toss through the parsley, red onion and orange segments.
3 Place the sugar in a non stick frying pan over a medium heat until sugar melts and caramelizes. Stir in the orange and lemon juice, stir until sugar dissolves again.
4 Pour the sauce over the couscous and mix to combine. Serve.