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Garden fresh vegetables and the crunchy goodness of toasted walnuts are combined to create a deliciously cool, colorful and nutty salad.

Golden Walnut and Couscous 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

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

Makes 4 to 6 servings.

Recipe provided courtesy California Walnuts.

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