Crunchy walnuts, crisp cucumbers and fresh strawberries combine with pearl couscous, mint and a honey balsamic vinaigrette for a tasty summer side dish. Crunchy balsamic glazed walnuts finish this salad.
1 tablespoon olive oil
1 cup pearl couscous
1 1/4 cups vegetable broth or water
1 cup sliced strawberries
1 cup thinly sliced English cucumbers
1/4 cup loosely packed mint leaves, chopped
Kosher or sea salt and pepper
1 teaspoon butter
1/4 cup sugar
1 tablespoon balsamic vinegar
1/4 teaspoon kosher or sea salt
1 cup California walnuts
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced shallot
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon kosher or sea salt
To prepare couscous, heat oil in a medium saucepan over medium heat. Add couscous and stir to coat with oil. Cook for about 3 minutes or until lightly toasted, stirring frequently. Add broth or water and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Remove from heat and fluff with a fork. Let cool.
To prepare walnuts, while couscous is cooking, preheat oven to 350°F and line a small baking sheet with parchment paper. Melt butter in a small skillet over medium heat. Add sugar, balsamic vinegar and salt. Cook for 2 to 3 minutes or until sugar is dissolved, stirring frequently. Add walnuts and stir to coat completely with mixture. Transfer to baking sheet and cook for 10 to 12 minutes, stirring once halfway through cooking. Remove from oven and let cool, stirring occasionally. When completely cool, break into small bite-size pieces.
Whisk together all dressing ingredients in a large bowl. Add cooked couscous, strawberries, cucumber and mint to bowl. Toss well to coat all ingredients with dressing. Cover and refrigerate for at least 1 hour for flavors to blend. (May be prepared up to 8 hours in advance.)
Stir in walnuts just before serving.
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