Golden Walnut and Couscous Salad
Garden fresh vegetables and the crunchy goodness of toasted walnuts are combined to create a deliciously cool, colorful and nutty 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 ground black 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; set aside 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; toss well. Garnish with cilantro.
Makes 4 servings.
Recipe provided courtesy California Walnuts.