Cherry Walnut Toasted Couscous Salad

January 28, 2013 by Kenmore

Lori Terry of Crave Cuisine shares her recipe for a cherry walnut toasted couscous salad!


preparation time
10 mins

cook time




2 tablespoons olive oil

2 cup Israeli couscous

3 cup low-sodium chicken broth

0.25 cup chopped fresh flat-leaf parsley

1 teaspoons chopped fresh thyme leaves

2 stalks celery diced

1 cup dried cranberries

0.5 cup walnuts chopped

0.25 cup apple cider vinegar

2 tablespoons maple syrup

1 tablespoons kosher salt

0.5 teaspoons freshly ground black pepper

0.25 cup olive oil


Microwave broth on high for 3 minutes or until boiling. Meanwhile, in a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3 minutes. Add the boiling chicken broth and bring to a boil. Cover and simmer for 8-10 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool, stirring often to keep from sticking. Add the parsley, celery, thyme, dried cranberries, and walnuts.


In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.


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