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
  1. Bring water to boil. Add couscous. Remove from heat, cover and let sit for 5 minutes. Fluff with fork and cool completely
  2. In large bowl, toss cooled couscous, celery, apple, walnuts, parsley and green onions.
  3. In small bowl, whisk together oil, vinegar, maple syrup, mustard, salt and pepper. Toss with couscous.



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