Moroccan-Style Couscous Salad
with California Walnuts

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

Recipe Ingredients:

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 mint
3 tablespoons finely chopped fresh oregano

Dressing:
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
Freshly ground pepper, to taste

Cooking Directions:

1. In a medium saucepan, bring water, 1 tablespoon of the vegetable oil and salt to a boil. Add couscous; stir, cover and remove from heat. Let stand for 4 minutes. Add remaining vegetable oil and stir with a fork to separate grains; cool to room temperature.
2. In large bowl, combine couscous, green onion, tomatoes, cheese, walnuts and herbs.
3. Whisk together lemon juice and olive oil and pour over salad, combining well. Season with freshly ground pepper.
4. Serve chilled or at room temperature.

Makes 4 servings

Recipe and photograph provided courtesy California Walnuts.