Ingredients
2cupsinstant couscous
6tbspolive oil
3cupsboiling water
½cupwalnuts
2carrots
1cupparsley
1tspgarlic
1tbspred wine vinegar
2tspsalt
1tspground white pepper
Preparation
Place the couscous and 3 tablespoons of olive oil in a large bowl. Mix well with a fork.
Add the boiling water, mix well, and set aside for 25 minutes.
Fluff the couscous with a fork and add the walnuts, carrots, parsley, garlic, vinegar, salt, pepper, and remaining olive oil.
Mix well and set aside for 2 hours in the refrigerator, or transfer to an airtight container for storage for up to 24 hours.
When it is chilled, stir the salad, transfer to serving dishes, and serve at room temperature
