Couscous and Walnut Salad Recipe

Couscous and Walnut Salad Recipe

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.

Preparation: 5 minutes
Cooking: 5 minutes
Rest and Chill Time: 2 hours 25 minutes
Total: 2 hours 35 minutes



  • 2cupsinstant couscous
  • 6tbspolive oil
  • 3cupsboiling water
  • ½cupwalnuts
  • 2carrots
  • 1cupparsley
  • 1tspgarlic
  • 1tbspred wine vinegar
  • 2tspsalt
  • 1tspground white pepper


  1. Place the couscous and 3 tablespoons of olive oil in a large bowl. Mix well with a fork.

  2. Add the boiling water, mix well, and set aside for 25 minutes.

  3. Fluff the couscous with a fork and add the walnuts, carrots, parsley, garlic, vinegar, salt, pepper, and remaining olive oil.

  4. Mix well and set aside for 2 hours in the refrigerator, or transfer to an airtight container for storage for up to 24 hours.

  5. 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
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