Couscous and Walnut Salad Recipe

Name: Couscous and Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. instant couscous; 6 tbsp. olive oil; 3 c. boiling water; 1/2 c. walnuts; 2 carrots; 13 c. Parsley; 1 tsp. garlic; 1 tbsp. red wine vinegar; 2 tsp. salt; 1 tsp. ground white pepper

Servings: persons

1
Place the couscous and 3 tablespoons of olive oil in a large bowl.
2
Mix well with a fork.
3
Add the boiling water, mix well, and set aside for 25 minutes.
4
Fluff the couscous with a fork and add the walnuts, carrots, parsley, garlic, vinegar, salt, pepper, and remaining olive oil.
5
Mix well and set aside for 2 hours in the refrigerator, or transfer to an airtight container for storage for up to 24 hours.
6
When it is chilled, stir the salad, transfer to serving dishes, and serve at room temperature.

2291

kcal

Calories

230

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. instant couscous, 6 tbsp. olive oil, 3 c. boiling water, 1/2 c. walnuts, and more.

Yes, Couscous and Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous and Walnut Salad

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