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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