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Golden Walnut and Couscous Salad

Recipe by California Walnut Board

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.