Golden Walnut and Couscous Salad

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 2 mins


1/2cup coarsely chopped California Walnuts
1-1/4cup boiling water or chicken broth
1cup couscous
1clove garlic, finely minced
1teaspoon finely minced gingerroot
1/2-- yellow pepper, diced
1/2-- English cucumber, thinly sliced
1/3cup radishes, thinly sliced
1/3cup orange juice
3tablespoons rice vinegar
1teaspoon ground cumin
1pinch cayenne pepper
3/4teaspoon salt, to taste
3/8teaspoon 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. In large bowl, combine boiling water, couscous, garlic and gingerroot. Cover, let stand 5 minutes. With a fork, fluff couscous; chill 15 minutes.
  2. Stir in yellow pepper, cucumber and radishes. In small bowl, combine orange juice, vinegar, cumin, cayenne pepper and salt and pepper. Pour over salad; toss well. Garnish with cilantro.

Nutritional Info *per serving

  • Calories 190
  • Glycemic Load .70
  • Fat 7g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 300mg
  • Potassium 200mg
  • Carbohydrate 28g
  • Fiber 3g
  • Sugars 2g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 60%
  • Calcium 4%
  • Iron 6%