COUSCOUS WALNUT SALAD with FETA CHEESE AND OLIVES

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COUSCOUS WALNUT SALAD with FETA CHEESE AND OLIVES

 

8 ounces feta cheese, crumbled

8 ounces black Mediterranean olives, pitted and coarsely chopped

1 bunch green onions or scallions, coarsely chopped

1 small clove garlic, very finely minced

Grated rind of one orange (about 2 tablespoons, plus the juice)

1/2 cup very finely minced parsley

3/4 cup olive oil

1 tablespoon red wine vinegar

1 package (10 ounce) NEAR EAST Couscous Original Plain

8 ounces chopped California walnuts, lightly toasted

 

 

In a large glass bowl, combine all the ingredients except the couscous and

walnuts. Mix well and let stand at room temperature for at least one hour.

Meanwhile, prepare the couscous according to package directions. Turn cooked

couscous out into 13 X 9 -inch baking dish. Fluff with a fork. Cool 10 minutes

In a large nonstick skillet, heat walnuts over medium-high heat. Cook and stir

until golden and fragrant.

Combine cooled couscous with dressing ingredients and sprinkle with walnuts.

 

6 to 8 servings

Source: Near East Foods

Formatted by Chupa Babi: 03.11.08

 

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