pearl couscous with apples and walnuts with a apple balsamic and fresh pressed meyer lemon dressing

Apple Walnut Cous Cous Salad

This refreshing grain salad is easy to make and store - perfect for picnics and potlucks!
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Course Salad
Cuisine American, Mediterranean

Ingredients
  

  • 2 cups uncooked Israeli pearl couscous
  • 1 granny smith apple, diced
  • ½ red onion, diced
  • ¼ cup flat leaf parsley, chopped
  • 1/4 cup F. Oliver’s Orchard Ripe Red Apple Balsamic
  • 1/2 cup F. Oliver’s Fresh Pressed Meyer Lemon EVOO
  • 1 clove crushed garlic
  • 2 teaspoons F. Oliver's Canandaigua Centennial Rub, divided
  • ½ cup walnuts, chopped

Instructions
 

  • 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.
Keyword Apple, Couscous

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