Walnut Crunch Couscous

• 1 tablespoon olive oil
• 1/2 cup chopped California walnuts
• 1 small clove garlic, minced or pressed
• 1/2 cup lightly packed chopped fresh mint
• 1/2 cup lightly packed chopped cilantro
• 1/2 teaspoon coarse salt
• 2 cups vegetable broth
• 1 cup dry couscous

Preparation

1 Heat olive oil in a skillet over medium heat. Add walnuts and stir until lightly toasted and fragrant, about 4 minutes.
2 Add garlic and cook 1 minute. Remove from heat and let cool. Toss with mint and cilantro.
3 In a medium saucepan, bring broth or water to a boil. Add couscous.
4 Remove from heat, cover and let stand 5 minutes. Fluff with a fork and stir in walnut-herb mixture.

Source:

California Walnut Board