Prairie apples aren’t just good for apple jelly and pies – they’re also great in salads and side dishes like this Apple and Walnut Couscous recipe. Try this great couscous dish from the Prairie Fruit Cookbook.
Apple and Walnut Couscous
Couscous is a pellet-shaped pasta made from semolina. Substitute the couscous with quinoa if you're looking for a gluten free side dish.
Serves: Makes 4 servings
- 1 cup Water
- ⅔ cup Couscous
- 2 stalks Celery, diced
- 1 Apple, diced
- ½ cup Roasted Walnuts, chopped
- 1½ tbsp Fresh Parsley, chopped
- 2 tbsp Green Onions, chopped
- 2 tbsp Canola Oil
- 1 tbsp Cider Vinegar
- 1 tbsp Maple Syrup or Honey
- 1 tsp Dijon Mustard
- to taste Salt and Pepper
- Bring water to boil. Add couscous. Remove from heat, cover and let sit for 5 minutes. Fluff with fork and cool completely
- In large bowl, toss cooled couscous, celery, apple, walnuts, parsley and green onions.
- In small bowl, whisk together oil, vinegar, maple syrup, mustard, salt and pepper. Toss with couscous.