Golden Walnut Couscous Salad

May 15 00:00 2002 Print This Article
Golden Walnut Couscous Salad

Servings: 4


  • 1/2 cup chopped California walnuts
  • 1 cup couscous
  • 2 teaspoons ground cumin
  • 1/2 cup fresh orange juice
  • 1/4 cup seasoned rice wine vinegar
  • 1 small yellow bell pepper, seeded and diced
  • 1/2 of 1 cucumber, peeled, halved lengthwise, seeded, thinly sliced
  • 1/2 cup sliced radishes
  • Salt, to taste
  • 2 cups spinach leaves


  1. Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.
  2. In a covered 2-quart saucepan over high heat, bring 1-1/4 cups water to a boil. Stir in couscous and cumin; cover pan and remove from heat. Let stand until couscous absorbs liquid, about 5 minutes. With a fork, fluff couscous. Chill 15 minutes.
  3. Stir in juice, vinegar, bell pepper, cucumber, radishes and walnuts; season with salt. Serve on bed of spinach.

    Nutrition Analysis Per Serving:
    295 calories, 9g protein, 44g carbohydrate, 4g fiber, 10g total fat, 1g saturated fat, 0mg cholesterol, 35mg sodium

Source: California Walnut Commission

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