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Vegetable: Golden Walnut Couscous Salad

Source of Recipe

Source: California Walnut Commission
Serves: 6

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
2 cups spinach leaves

Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.

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.

Stir in juice, vinegar, bell pepper, cucumber, radishes and walnuts.Serve on bed of spinach.

Per Serving: 295 calories; 9g protein; 44g carbohydrate; 4g fiber; 10g total fat (1g saturated fat); 0mg cholesterol; 35mg sodium