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.
