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.

Prev Next

MORE Food ARTICLES

Masala Chai Infused Tiramisu

Chai couldn't getter better when one of the most popular desserts is in it. Loaded with the goodness of milk and chocolate along with whipped cream and exotic spices, the masala chai infused with tiramisu is a real treat for your tastebuds.

Saffron Risotto Balls

Saffron Risotto Balls are made of rice and cheese and are bursting with the flavour of fresh herbs and saffron. It is one of many unique creations of Chef Lucky Dhillon. A must try for family and friends.

Urad Dal Ladoo

Try a recipe that you have never before. Urad Daal Ladoo with perfect consistency of sweetness and nuts.

Chef Lucky Dhillon

Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!

Chef Gurjyote Singh Sethi

In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.

Butter Chicken

A delicious Punjabi staple Butter Chicken infused with spices and various flavours is a must try. Best enjoyed with Naan or rice.