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Golden Walnut and Couscous Salad recipe

Garden fresh vegetables and the crunchygoodness of toasted walnuts are combined to create a deliciouslycool, colorful and nutty salad.

Recipe: Golden Walnut andCouscous Salad

1/2 cup coarsely chopped California Walnuts
1 1/4 cups boiling water or chicken broth
1 cup couscous
1 clove garlic, finely minced
1 teaspoon finely minced gingerroot
1/2 yellow pepper, diced
1/2 English cucumber, thinly sliced
1/3 cup radishes, thinly sliced
1/3 cup orange juice
3 tablespoons rice vinegar
1 teaspoon ground cumin
Pinch cayenne pepper pinch
Salt and pepper, to taste
Chopped cilantro, for garnish

  • In a dry skillet over medium-high heat,cook walnuts until lightly toasted, about 1 to 2 minutes; setaside and reserve.
  • In large bowl, combine boiling water,couscous, garlic and gingerroot. Cover, let stand 5 minutes.With a fork, fluff couscous; chill 15 minutes.
  • Stir in prepared yellow pepper, cucumber,radishes and the reserved toasted walnuts.
  • In small bowl, combine orange juice, vinegar,cumin, cayenne pepper and salt and pepper. Pour over salad; tosswell. Garnish with cilantro.

    Makes 4 to 6 servings.

    Recipe provided courtesy California Walnuts.

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