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Coconut Couscous Salad

Diet.Chef's picture
Ingredients
  Cooked couscous 12 Ounce (350 Gram, Precooked)
  Soft dried apricots 6 Ounce (175 Gram, No Need To Soak Type)
  Fresh chives 3⁄4 Bunch (75 gm) (Or 1 Small Bunch)
  Unsweetened desiccated coconut 2 Tablespoon (Or Shredded)
  Ground cinnamon 1 Teaspoon
  Thinly sliced mint leaves 3 Teaspoon, or shredded (To Garnish)
For dressing
  Olive oil 1 Tablespoon
  Unsweetened orange juice 2 Tablespoon
  Finely grated orange rind 1⁄2 Teaspoon
  Whole grain mustard 1 Teaspoon
  Clear honey 1 Teaspoon
  Chopped fresh mint leaves 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Soak the couscous as per the package directions.
2) In a large saucepan, bring the water to a boil. Place the couscous in a steamer or large sieve lined with cheesecloth and keep over the boiling water. Then, steam covered as per the package directions.
3) Turn off the heat, remove in a heatproof bowl and allow to cool down.
4) Thinly slice the apricots into strips and snip the chives.
5) In the bowl with cold couscous, combine the apricots, chives, coconut, cinnamon and seasonings.
6) In a small bowl, combine all the dressing ingredients and season.
7) Pour the dressing over the couscous and blend well. Cover and place in the refrigerator for an hour.

SERVING
8) Garnish with mint leaves and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Coconut
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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