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Golden Walnut and Couscous Salad
Recipe by California Walnut Board
Yield 6 servings
Prep 15 mins
Cook 2 mins
1/2 cup coarsely chopped California Walnuts
1-1/4 cup boiling water or chicken broth
1 cup couscous
1 clove garlic, finely minced
1 teaspoon finely minced gingerroot
1/2 -- yellow pepper, diced
1/2 -- English cucumber, thinly sliced
1/3 cup radishes, thinly sliced
1/3 cup orange juice
3 tablespoons rice vinegar
1 teaspoon ground cumin
1 pinch cayenne pepper
3/4 teaspoon salt, to taste
3/8 teaspoon pepper, to taste
-- Chopped cilantro, for garnish
In a dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; set aside and reserve. In large bowl, combine boiling water, couscous, garlic and gingerroot. Cover, let stand 5 minutes. With a fork, fluff couscous; chill 15 minutes.
Stir in yellow pepper, cucumber and radishes. In small bowl, combine orange juice, vinegar, cumin, cayenne pepper and salt and pepper. Pour over salad; toss well. Garnish with cilantro.
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