Mediterranean Couscous with Toasted Walnuts

Servings

makes 6 servings

This creative couscous recipe combines hearty, whole wheat couscous with an infusion of Mediterranean flavors to create a healthy base for just about any entrée your heart desires. It’s a celebration of flavors and textures!

Ingredients

2 cups low-sodium vegetable or chicken broth

1 cup whole wheat couscous

1 tablespoon Extra Virgin Olive Oil, Organic

¾ cup Walnuts, Organic, Raw & Unsalted

1 small clove garlic, minced or pressed

½ cup lightly packed chopped fresh mint

½ cup lightly packed chopped fresh rosemary

½ cup lightly packed chopped parsley

2 teaspoons freshly squeezed lemon juice

½ teaspoon coarse salt

Directions

In a medium saucepan, bring broth or water to a boil.
Add couscous. Remove from heat, cover and let stand 5 minutes.
Place a sauté pan on medium heat.
In the sauté pan, add 1 teaspoon of extra virgin olive oil.
Add organic walnuts and stir until lightly toasted and fragrant, about 3 to 4 minutes.
Add minced garlic and cook until the garlic starts to brown, about 1 to 2 minutes.
Uncover the couscous and fluff with a fork
Toss in chopped herbs, walnuts, garlic, lemon juice, and salt.
Combine until the couscous is evenly mixed and serve.

Freezing Veggie Burgers:

Cool cooked burgers, place them in individual re-sealable plastic bags, and freeze up to 3 months.
To reheat, unwrap the burgers, de-thaw at room temperature for 30 minutes, then place on a parchment paper-lined baking sheet and bake at 300° F until heated through, 12 to15 minutes.