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!
Mains
Citrus Couscous Salad
By Omid Jaffari
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
- 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…
