Citrus Couscous Salad
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!
SERVES 4
ingredients
For the Young Thai Coconut Yogurt
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2 cups young Thai coconut meat
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½ cup coconut water
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1 probiotic capsule
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1 tbsp olive oil
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1 tbsp lime juice
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⅓ tsp sea salt
For the Couscous
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2 cups cauliflower florets
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2 cucumbers, discard the seeds & dice
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1 shallot, finely grated
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½ red onion, thinly sliced
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1 cup orange segments
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½ cup dill, chiffonade
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½ cup mint, torn
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1 garlic, finely grated
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4 tsp Young Thai Coconut Yogurt
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4 tbsp olive oil
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1 lemon, juiced
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½ lime, juiced
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1 tsp sea salt
method
- Step 1 :For the Young Thai Coconut Yogurt - Mix young Thai coconut meat, water and probiotics in a blender until smooth.
- Step 2 :Allow to sit in a glass bowl covered with a towel in a warm place for four hours to culture.
- Step 3 :Blend the remaining ingredients and refrigerate for four hours.
- Step 4 :For the Couscous - In a food processor process the cauliflower until it's a similar consistency to couscous.
- Step 5 :Mix in all other ingredients to the couscous and gently combine with a fork to avoid becoming mushy.
- Step 6 :Divide 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 7 :Note: careful not to overmix the couscous as you don't want it to get mushy…
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