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Moroccan-Style Couscous Salad with California Walnuts recipe

Moroccan-Style Couscous Salad with California Walnuts.

A light salad in true Mediterranean fashion- flavored with fresh vegetables, herbs and California Walnuts.Ideal as an appetizer or as an accompaniment to chicken.

Recipe: Moroccan-Style CouscousSalad with California Walnuts

1 1/2 cups water
2 tablespoons vegetable oil
1/2 teaspoon salt
1 cup instant medium couscous
1/3 cup chopped green onion
2 medium fresh tomatoes, chopped
4 ounces low-fat feta cheese
4 ounces shelled California Walnuts
3 tablespoons finely chopped fresh mint3 tablespoons finely chopped fresh oreganoDressing:
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
Freshly ground pepper, to taste

  • In a medium saucepan, bring water, 1 tablespoonof the vegetable oil and salt to a boil. Add couscous; stir,cover and remove from heat. Let stand for 4 minutes. Add remainingvegetable oil and stir with a fork to separate grains; cool toroom temperature.
  • In large bowl, combine couscous, greenonion, tomatoes, cheese, walnuts and herbs.
  • Whisk together lemon juice and olive oiland pour over salad, combining well. Season with freshly groundpepper.
  • Serve chilled or at room temperature.

    Makes 4 servings

    Recipe provided courtesy California Walnuts.

    Low salt recipe: Fruit and Nut Couscous

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