Coconut couscous salad
This salad definitely has an Arabic feel to it, due to the combination of dried fruit, coconut, cinnamon and couscous. It is also high in carbohydrates and fibre and therefore perfect if you are feeling tired, sluggish or generally lacking in energy.
Coconut couscous salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 12 oz (340 g) of precooked couscous
- 6 oz (170 g) of dried apricots
- 2 tbsp of unsweetened desiccated coconut
- 1 bunch of chives
- 1 tsp of cinnamon
- Salt and pepper
For the dressing
- 2 tbsp of unsweetened orange juice
- 2 tbsp of freshly chopped mint
- 1 tbsp of olive oil
- 1 tsp of wholegrain mustard
- 1 tsp of clear honey
- 1 tsp of finely grated orange zest
Method
- Prepare the couscous according to the instructions on the packet. Once cooked, transfer to a bowl and set aside to cool down.
- Cut the dried apricots into thin slices using a sharp knife. Add to the couscous when cool.
- Snip the chives with scissors, holding them over the bowl as you cut them. Cut into small pieces.
- Add the coconut, cinnamon, salt and pepper and mix the ingredients together with a spoon.
- Prepare the dressing by blending all of the dressing ingredients together in a bowl, blender or by shaking in a jar.
- Pour the dressing over the salad and stir well.
- Cover the salad with cling film and refrigerate for an hour before serving.
- Garnish with mint leaves.
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