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Saturday, November 9, 2024
ADVT 
Salads

Orange Coconut and Couscous Salad

Chef Gurkirat Singh
 Darpan, 28 Oct, 2024 11:51 AM
  • Orange Coconut and Couscous Salad

Ingredients

For Couscous

  • 1 cup water + ½ cup coconut milk
  • ½ tsp salt
  • 2 tbsp extra-virgin olive oil
  • 1 cup instant couscous

For Salad

  • ½ cup diced cherry tomato, ¼" pieces
  • ½ cup diced English cucumber, ¼" pieces
  • ½ grated fresh coconut
  • ¼ cup chopped red onion
  • ½ cup olives, pitted and sliced
  • 2 tbsp feta cheese 
  • 1 tsp chopped parsley 
  • 1 tsp chopped mint

For Orange Dressing

    • 1 tsp orange zest
    • ¼ cup orange juice
    • 1 tbsp vinegar
    • ¼ tsp salt
    • ¼ tsp black pepper 
    • 3 tbsp coconut oil 

Directions:

For Couscous

    • Bring water, coconut milk, salt, and olive oil to a boil in a medium saucepan over high heat.
    • Add the couscous and stir quickly. Turn off the heat and cover.
    • Let it stand until tender for about 5 minutes.
    • Fluff with a fork and let it cool. For faster cooling, transfer to a bowl and refrigerate.

For Salad

In a large bowl, combine cooled couscous, tomatoes, cucumber, grated fresh coconut, red onion, olives, cheese, parsley and mint.

For Orange Dressing

    • Whisk together orange zest, orange juice, vinegar, salt, and pepper in a small bowl.
    • Slowly drizzle in the coconut oil and whisk until a thickened dressing forms.

To Serve

Pour the dressing over the mixed salad. Gently stir to combine. If desired, garnish with more cheese, coconut, orange wedges, cucumber and herbs.

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