Cook couscous according to package directions, adding 1 teaspoon of Canandaigua Centennial Rub to cooking liquid. Set aside to cool.
While couscous is cooling, whisk together Orchard Ripe Red Apple Balsamic, Meyer Lemon EVOO, 1 teaspoon Canandaigua Centennial Rub, and garlic.
Once the couscous has cooled, toss with vinaigrette and stir in apple, red onion, and parsley.
Top with chopped walnuts. Serve chilled or at room temperature.