A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Garden Path Cafe's Couscous Walnut Salad
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- #30773
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 ounces feta cheese crumbled
8 ounces Greek olives, pitted and coarsely chopped
3 cloves garlic, very finely minced
1 can (12 ounce size) frozen orange juice concentrate
1/2 cup very finely minced parsley
3/4 cup virgin olive oil
1 tablespoon red wine vinegar
1 package (10 ounce size) plain couscous
1 package (8 ounce size) chopped walnuts, lightly toasted
directions
In a large glass bowl, combine all the ingredients except the couscous and walnuts. Mix well and let stand at room temperature for at least one hour.
Meanwhile, prepare the couscous according to package directions. Turn cooked couscous out into 13 x 9-inch baking dish. Fluff with a fork. Cool 10 minutes.
In a large nonstick skillet, heat walnuts over medium-high heat. Cook and stir until golden and fragrant.
Combined cooled couscous with dressing ingredients and sprinkle with walnuts.
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
This recipe does not work with the quantities of ingredients listed. I had to double the couscous. The recipe was far too liquid.