You are here: Home » Recipes » Golden Walnut and Couscous Salad Golden Walnut and Couscous Salad Recipe by California Walnut Board Yield 6 servings Prep 15 mins Cook 2 mins PrintEmail Ingredients 1/2 cup coarsely chopped California Walnuts1-1/4 cup boiling water or chicken broth1 cup couscous1 clove garlic, finely minced1 teaspoon finely minced gingerroot1/2 -- yellow pepper, diced1/2 -- English cucumber, thinly sliced1/3 cup radishes, thinly sliced1/3 cup orange juice3 tablespoons rice vinegar1 teaspoon ground cumin1 pinch cayenne pepper3/4 teaspoon salt, to taste3/8 teaspoon pepper, to taste -- Chopped cilantro, for garnish Instructions 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.