Cinnamon and Walnut Couscous Salad (photo by cristina miguel, stock.xchng)

Cinnamon and Walnut Couscous Salad

Published in Salads

Best eaten the day of making.

Ingredients:

  • 60 ml olive oil
  • 6 spring onions, chopped
  • ½ small red pepper, diced
  • 125 gr brown mushrooms
  • ½ tsp ground cinnamon
  • ½ tsp ground coriander
  • 30 – 45 g walnuts, roasted
  • fresh lemon juice to taste
  • 250 ml instant couscous
  • ½ tsp turmeric
  • salt & freshly ground black pepper

Preparation:

  • Sauté the spring onion in the oil for about 1 minute.
  • Add the fairly finely chopped mushrooms, and cook, stirring, until they start to shrink.
  • Add the diced red pepper, and spices, and stir-fry until fragrant.
  • Remove from the heat, add the chopped walnuts (or pecans), salt, pepper and a little lemon juice. Cover and leave.
  • Cook the couscous as per the box instructions, adding the turmeric to the water.
  • Stir up with a fork when ready and tip in all the contents of the pan, combining thoroughly.
  • Leave for a couple of hours to develop the flavours. Check seasoning, adding a little olive oil if you think it needs it, then tip into a shallow salad bowl, garnish with nuts and coriander and serve.

Serves 4.

Primary Ingredients: , , , , , , ,

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