Bring 200 ml water and 1/2 tsp. salt to the boil, pour over the couscous. Let it swell for about 5 minutes. Then loosen up with a fork and let cool down.
Clean and peel the carrots and cut them into thin diagonal slices. Wash parsley, shake dry, pluck leaves from the stalks and chop finely, except for a little to garnish.
Heat sunflower oil in a pan, sauté carrots for about 2 minutes, add orange juice and vinegar, add parsley and season with salt, pepper and sugar. Stir in olive oil.
Clean, wash and slice the celery.
Mix couscous, celery, salad and carrots with vinaigrette. Arrange salad on plates. Use a tablespoon to cut off approx. 8 dumplings from the goat's cream cheese and spread them on the plates. Garnish with parsley and sprinkle with pepper.
Add the remaining goat's cheese.