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.