Description
A recipe for Couscous Walnut Cherry Confetti

Ingredients

• 2 1/3 cups water
  
• 1 teaspoon salt, plus more to taste if needed
  
• 1 1/2 cups (one 10-ounce box) dry couscous
  
• 1/3 cup olive oil
  
• 1/2 cup chopped red onion
  
• 1 cup chopped red or green bell pepper, or a mixture
  
• 1/4 cup lemon juice
  
• 1/4 cup chopped fresh mint
  
• 1/2 teaspoon ground pepper
  
• 1 cup pitted Northwest fresh sweet cherries, coarsely chopped
  
• 1/2 cup toasted California walnuts, chopped
  
• Several leaves of butter lettuce or red leaf lettuce

Preparation
Bring water and salt to boil in large saucepan (about 4-quart capacity - helps grains cook without sticking together). Stir in couscous, then cover pan and remove from heat. Let stand just 5 minutes.

Scrape couscous into large bowl. Add olive oil, then toss and fluff couscous with fork to separate grains and coat with oil. Cool to room temperature.

Add onion, bell pepper, lemon juice, mint and ground pepper. Stir and toss with fork to blend ingredients and flavorings. Taste, and add more salt if necessary. Add cherries and walnuts, then stir and toss to combine.

Place lettuce leaves around edge of serving bowl or platter, then mound salad in center.

Nutrition
Nutritional analysis per serving: 341 calories, 7g protein, 40g carbohydrates, 4g fiber, 396mg sodium, 0mg cholesterol, 18g total fat, 2g saturated fat

Serves
Makes 6 servings

Variations
no information available