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.
Serves:
Ingredients
- 2cupsinstant couscous
- 6tbspolive oil
- 3cupsboiling water
- ½cupwalnuts
- 2carrots
- 1cupparsley
- 1tspgarlic
- 1tbspred wine vinegar
- 2tspsalt
- 1tspground white pepper
Instructions
-
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
Nutrition
- 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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