Skip to main content
Epicurious

Couscous with Walnuts and Dried Fruit

A just-right blend of sweet and tart, this salad is a great accompaniment to Curried Chicken Kebabs with Yogurt Dipping Sauce (page 138) or Pork Chops with Herb Rub (page 196). Spoon the salad onto leaves of butter lettuce or radicchio for an especially attractive presentation.

Recipe information

  • Yield

    Serves 4; 3/4 cup per serving

Ingredients

1 1/4 cups water
3/4 cup uncooked whole-wheat couscous
Grated zest of 1 medium lime
3 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 medium garlic clove, minced
2 tablespoons olive oil (extra virgin preferred)
1 medium red bell pepper, diced
1 medium green onion, finely chopped
8 dried apricot halves, diced
3 tablespoons golden raisins
2 tablespoons snipped fresh cilantro
2 tablespoons chopped walnuts, dry-roasted
1/8 teaspoon pepper

Preparation

  1. Step 1

    In a medium saucepan, bring the water just to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 minutes. Lightly fluff with a fork

    Step 2

    Meanwhile, in a medium bowl, whisk together the lime zest, lime juice, cumin, and garlic. Whisk in the oil.

    Step 3

    Add the couscous, tossing gently. Add the remaining ingredients, tossing gently. Serve at room temperature.

  2. Nutrition Information

    Step 4

    (Per serving)

    Step 5

    Calories: 298

    Step 6

    Total fat: 10.0g

    Step 7

    Saturated: 1.5g

    Step 8

    Trans: 0.0g

    Step 9

    Polyunsaturated: 3.0g

    Step 10

    Monounsaturated: 5.5g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 8mg

    Step 13

    Carbohydrates: 49g

    Step 14

    Fiber: 7g

    Step 15

    Sugars: 10g

    Step 16

    Protein: 8g

    Step 17

    Calcium: 37mg

    Step 18

    Potassium: 315mg

  3. Dietary Exchanges

    Step 19

    2 starch

    Step 20

    1 fruit

    Step 21

    1 1/2 fat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsSaladCouscousPastaMediterraneanWalnutNutDried FruitFruitSideLunchDinnerVeganVegetarianEasyQuickWeeknight MealsNo-CookCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.