Golden Walnut and Couscous Salad
Recipe by California Walnut Board
- Yield: 6 servings
- Prep: 15 mins
- Cook: 2 mins
Ingredients
- 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
Instructions
-
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 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%