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

preparation Time
10 mins
cook Time
15 mins
servings
5
calories
420 per serving

ingredients

  • 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

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.

recipe by

Kenmore


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Kenmore

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