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California Walnuts | Essential Food for Health

Mediterranean couscous salad

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Simple & easy summer salad

Entered By:
Francisca Mesiano
Recipe Story:
This is an easy,...
Contest Category:
Entrée Salad
Prep Time:
20
Cook Time:
8
Serves:
4

Ingredients

    8 oz couscous
    14 fl oz hot vegetable stock
    10 sun-dried or sunblushed tomatoes, quartered
    2 medium avocados, peeled, stoned and cut into large chunks
    3-1/2 oz black olives
    1/2 cup chopped walnuts
    8 oz feta cheese, roughly crumbled
    4 oz bag green salad leaves

    For the dressing:
    5 tbsp olive oil
    2 tbsp lemon juice

Directions

    1. Tip the couscous into a large bowl, stir in the hot stock, cover and leave to soak for 5 minutes.
    2. Make a dressing with the olive oil, lemon juice and salt and pepper. Stir 2 tablespoons into the couscous, then gently mix in the tomatoes, avocados, olives, nuts and feta. Taste for seasoning.
    3. Toss the salad leaves with the remaining dressing, divide between four plates and spoon the couscous on top

The commentary expressed on consumer submitted recipes is the opinion of the author and not of the California Walnut Board. Any claims about the health benefits of the recipe have not been approved by the CWB or reviewed for their accuracy.