How To Make Couscous and Walnut Salad
Tossed with couscous, this walnut salad is packed with soft and crunchy textures. It comes with carrots and parsley, plus a dash of red wine vinegar.
Place the couscous and 3 tablespoons of olive oil in a large bowl. Mix well with a fork.
Add the boiling water, mix well, and set aside for 25 minutes.
Fluff the couscous with a fork and add the walnuts, carrots, parsley, garlic, vinegar, salt, pepper, and remaining olive oil.
Mix well and set aside for 2 hours in the refrigerator, or transfer to an airtight container for storage for up to 24 hours.
When it is chilled, stir the salad, transfer to serving dishes, and serve at room temperature
- Calories: 528.95kcal
- Fat: 21.34g
- Saturated Fat: 2.96g
- Monounsaturated Fat: 14.95g
- Polyunsaturated Fat: 2.64g
- Carbohydrates: 71.57g
- Fiber: 5.88g
- Sugar: 1.59g
- Protein: 11.95g
- Sodium: 780.26mg
- Calcium: 61.09mg
- Potassium: 331.55mg
- Iron: 2.20mg
- Vitamin A: 317.83µg
- Vitamin C: 22.12mg
Have your own special recipe to share? Submit Your Recipe Today!