By Nora Dunne, Contributor
2 to 3 servings
1 cup Israeli couscous
1/3 cup walnuts, crumbled
1 tablespoon olive oil
1 small onion, chopped
1 red pepper, chopped
1/2 cup flat leaf parsley, chopped
1/2 cup feta cheese, crumbled
Salt and pepper
1. Fill a medium pot with water and bring to a boil. Add the Israeli couscous with a dash of salt and let cook on medium heat for 5 to 10 minutes, until cous cous is fluffy (but not mushy).
2. Meanwhile, toast the walnuts in an unoiled frying pan on medium heat, for 3 to 5 minutes, until nuts start to brown.
3. Combine the cooked couscous, toasted walnuts, olive oil, onion, pepper, parsley, and feta cheese. Salt and pepper to taste and serve warm or cold.
