Cherry Walnut Toasted Couscous Salad
Lori Terry of Crave Cuisine shares her recipe for a cherry walnut toasted couscous salad!
preparation
preparation time
10 mins
cook time
15
servings
5
calories
420
ingredients
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
directions
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.
Vinaigrette
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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