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.
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
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
Freshly ground pepper, to taste
- 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.
- In large bowl, combine couscous, green onion, tomatoes, cheese, walnuts and herbs.
- Whisk together lemon juice and olive oil and pour over salad, combining well. Season with freshly ground pepper.
- Serve chilled or at room temperature.
Makes 4 servings
Recipe and photograph provided courtesy California Walnuts.