Close X
Wednesday, October 30, 2024
ADVT 
Food

Orange Coconut and Couscous Salad

Chef Gurkirat Singh
 Darpan, 28 Oct, 2024
  • 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.

MORE Food ARTICLES

Fruit Chaat

Fruit Chaat

INGREDIENTS 1 cup Pineapple 1/2 cup Pomegranate seeds 1/2 cup Sweet lime segments 1 medium Apple ½ cup Red Grapes 1/2 teaspoon Red chilli powder 1 1/2 tablespoons Chaat masala Rock salt (sendha namak) to taste 1 tablespoon Lemon…

Coconut French Toast With Jaggery Pecans & Saffron Mango Yogurt

Coconut French Toast With Jaggery Pecans & Saffron Mango Yogurt

INGREDIENTS For the Pecans 50 g hard jaggery 1/4 tsp fennel seeds 1/4 tsp cardamom seeds 40 g pecan halves For the garnishes For Saffron Mango Yogurt 1 tbsp milk pinch sugar small pinch saffron 1 mango, peeled and cut into…

Pistachio Dark-Chocolate Chrisp

Pistachio Dark-Chocolate Chrisp

Pistachio Dark-Chocolate Chrisps Ingredients • 1/2 stick unsalted butter, softened • 1/2 cup packed light brown sugar • 6 tablespoons all-purpose flour • 1/4 teaspoon pure vanilla extract • 1/8 teaspoon salt • 1/8 teaspoon curry powder

Cardamom and Lemon Rice Pudding

Cardamom and Lemon Rice Pudding

Cardamom and Lemon Rice Pudding Ingredients • 3 cups whole milk • 1 cup heavy cream • 4 large eggs, beaten • 1/2 cup granulated sugar • 1/2 cup packed light brown sugar • 1 teaspoon vanilla…

Coconut Cookies

Coconut Cookies

Ingredients: • 40gms Coconut Powder • 2 1/2 tsp Milk • 80gms Flour • 40gms Butter • 50gms Sugar • 1/ 4 tsp Baking Powder • 5 to 7 drops Vanilla Preheat oven to 350°F (180°C). Directions Add flour and… 

Rose & Almond Ice-cream by Chef Tarla Dalal

Rose & Almond Ice-cream by Chef Tarla Dalal

Rose & Almond Ice-Cream This light rose flavoured creamy ice-cream is deceptively easy to make. Ingredients 2 ½ cups milk 1 tbsp corn flour 5 tbsp sugar 1/2 cup fresh cream 8 to 10 red rose petals 2…