Caputo’s Curried Couscous Salad

1-1/2 cups water
1 cup couscous
1/4 cup shredded coconut
1/4 cup pistachios(shelled)
1 teaspoon curry powder
1/2 cup orange juice (fresh)
3 tablespoons lime juice (fresh)
1 teaspoon lime zest (chopped)
1 tablespoon grated ginger
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon olive oil
1 teaspoon sesame oil
1 cup green cabbage (shredded)
3 small carrots (grated)
1/3 cup scallion greens (thinly sliced)

In small saucepan bring water to boil. Stir in couscous, let stand 5 minutes, and cool. Bake coconut and pistachios about 4 minutes until lightly browned. In a skillet toast curry powder about 2 minutes on medium heat, and put in mixing bowl, and whisk in oils, juice, and zest. In another bowl, mix couscous with remaining ingredients, then add curry/oil/juice mixture.

Top with toasted coconut and serve.