Couscous Walnut Cherry Salad

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 5 mins


2-1/3cup water
1teaspoon salt, plus more to taste if needed
1-1/2cup (one 10 ounce box) dry couscous
1/3cup olive oil
1/2cup chopped red onion
1cup chopped red or green bell pepper, or a mixture
1/4cup lemon juice
1/4cup chopped fresh mint
1/2teaspoon ground pepper
1cup pitted cherries, quartered or coarsely chopped
1/2cup toasted California walnuts, chopped
-- Several leaves of butter lettuce or red leaf lettuce


  1. Bring the water and salt to a boil in a saucepan of about 4-quart capacity.  (A large pan helps the couscous grains to cook without sticking together.)  Stir in the couscous, then cover the pan and remove it from heat.  Let stand for just 5 minutes.
  2. Scrape the couscous into a large bowl. Add the olive oil, then toss and fluff the couscous with a fork to separate the grains and coat them with oil.  Cool to room temperature.
  3. Add the onion, bell pepper, lemon juice, mint, and ground pepper.  Stir and toss with a fork to blend the ingredients and flavorings.  Taste, and add more salt if you feel it necessary.  Add the cherries and walnuts, then stir and toss to combine.  
  4. Place the lettuce leaves around the edge of a serving bowl or platter, then mound the salad in the center.  

Recipe courtesy of John Carroll

Nutritional Info *per serving

  • Calories 380
  • Glycemic Load 0
  • Fat 19g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 10g
  • Cholesterol 0mg
  • Sodium 400mg
  • Potassium 270mg
  • Carbohydrate 46g
  • Fiber 4g
  • Sugars 5g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 60%
  • Calcium 4%
  • Iron 6%