Moroccan-Style Couscous Salad with California Walnuts

Moroccan-Style Couscous Salad with California Walnuts

DESCRIPTION

A light salad in true Mediterranean fashion – flavored with fresh vegetables, herbs and California walnuts. Ideal as an appetizer or as an accompaniment to chicken.

Total Time
20 Mins
Serves
4
Meal
Dinner Lunch
Course
Appetizers Side

Total Time

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins

Nutrition

Calories
600 cal
Total Fat
47 g
Polyunsaturated Fat
19 g
Cholesterol
4 mg
Sodium
495 mg
Carbohydrates
40 g
Dietary Fiber
4 g
Protein
14 g

Ingredients

  • 1 1/2 cups water
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 cup couscous, instant, medium
  • 1/3 cup green onion, chopped
  • 2 tomatoes, medium, fresh, chopped
  • 4 ounces feta cheese, low-fat
  • 4 ounces California walnuts, shelled
  • 3 tablespoons each: mint, finely chopped, fresh, and oregano, fresh
Dressing
  • 1/4 cup lemon juice, fresh
  • 1/3 cup extra virgin olive oil
  • Pepper, freshly ground, to taste

Preparation

  1. 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.
  2. 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.
  3. Serve chilled or at room temperature.