| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Celebrate the freshness of spring with this cool, colourful 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. Stir in yellow pepper, cucumber and radishes.
3. In small bowl, combine orange juice, vinegar, cumin, cayenne pepper and salt and pepper. Pour over salad; toss well. Garnish with cilantro.

Makes 6 servings.

Recipe provided courtesy California Walnuts.