Food
Orange Coconut and Couscous Salad Chef Gurkirat Singh
Darpan, 28 Oct, 2024
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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