Cherry Walnut Toasted Couscous Salad

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

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preparation Time
10 mins

cook Time
15 mins


420 per serving


  • 2 tablespoons olive oil
  • 2 cup Israeli couscous
  • 3 cup low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoons chopped fresh thyme leaves
  • 2 stalks celery, diced
  • 1 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoons kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 1/4 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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