A beautiful recipe for a sunny spring day! Use your Young Thai Coconut Yogurt recipe that we covered during our staple month with this one!
ingredients
For the Young Thai Coconut Yogurt
- 2 cups young Thai coconut meat
- ½ cup coconut water
- 1 probiotic capsule
- 1 tbsp olive oil
- 1 tbsp lime juice
- ⅓ tsp sea salt
For the Couscous
- 2 cups cauliflower florets
- 2 cucumbers, discard the seeds & dice
- 1 shallot, finely grated
- ½ red onion, thinly sliced
- 1 cup orange segments
- ½ cup dill, chiffonade
- ½ cup mint, torn
- 1 garlic, finely grated
- 4 tsp Young Thai Coconut Yogurt
- 4 tbsp olive oil
- 1 lemon, juiced
- ½ lime, juiced
- 1 tsp sea salt
method
- Step 1For the Young Thai Coconut Yogurt - Mix young Thai coconut meat, water and probiotics in a blender until smooth.
- Step 2Allow to sit in a glass bowl covered with a towel in a warm place for four hours to culture.
- Step 3Blend the remaining ingredients and refrigerate for four hours.
- Step 4For the Couscous - In a food processor process the cauliflower until it's a similar consistency to couscous.
- Step 5Mix in all other ingredients to the couscous and gently combine with a fork to avoid becoming mushy.
- Step 6Divide the couscous salad between four plates or bowls and add Young Thai Coconut Yogurt either around the side or mixed into the salad, serve and enjoy!
- Step 7Note: careful not to overmix the couscous as you don't want it to get mushy…
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