Coconut Honey Cous Cous Salad

By Chef John Placko

coconut-honey-cous-cous-salad-051_leaf

Ingredients

  • Higgins & Burke Naturals™ Tropical Honey Coconut tea bags.
  • 1 1/2 cups (375 mL) Boiled water
  • 1 1/2 cups (375 mL) Couscous
  • 2 tbsp (30 mL) Coconut oil
  • 1/2 cup (125 mL) Chopped onion
  • 1 tsp (5 mL) Garlic, crushed
  • 2 tsp (10 mL) Ginger, grated
  • 1 Carrot, cut into fine strips (julienne)
  • 1 small Jalapeño chili, chopped
  • 1/2 tsp (2 mL) Salt
  • 1/4 tsp (1 mL) Black pepper, ground
  • 1/4 cup (75 mL) Canola oil
  • 2 tbsp (30 mL) Fresh lemon juice.
  • 1 tbsp (15 mL) Honey
  • 1/4 cup (75 mL) Coconut, unsweetened and desiccated
  • 1/4 cup (75 mL) Currants (or raisins)
  • 16 Mint leaves, cut into fine strips (julienne)
  • 1/2 cup (125 mL) Sliced almonds, toasted

Garnish

  • 1 tbsp Coconut, unsweetened and desiccated
  • 2 Mint sprigs

Makes 5 cups/portions

Prep time: 25 minutes + 30 minutes to cool.

Cook time: 5 minutes

Method

  1. Steep tea bags in boiled water for 5 minutes. Remove the bags and squeeze to extract all the flavour.
  2. Place couscous in a bowl and pour on the hot tea. Leave for 5 minutes, uncovered. Mix with a fork.
  3. Heat coconut oil in a fry pan and add the onion, ginger, garlic and carrot. Cook for 2 minutes.
  4. Remove from the heat and mix the contents of the frypan into the couscous.
  5. Season mix with salt and pepper then drizzle on the canola oil, honey and lemon juice.
  6. When the mix is cool, mix in the coconut, currants, mint and almonds. Mix well.
  7. Serve cold garnished with mint springs, coconut and sliced almonds.

Nutritional Information