Ingredients

1/2 cup chopped walnuts
1 cup couscous
2 teaspoons ground cumin
1/2 cup fresh orange juice
1/4 cup seasoned rice wine vinegar
1 small yellow bell pepper, seeded and diced
1/2 of 1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 cup radishes, sliced
Salt to taste
2 cups spinach leaves

Directions

Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside.

In a covered 2-quart saucepan over high heat, bring 1 1/4 cups water to a boil. Stir in couscous and cumin; cover pan and remove from heat. Let stand until couscous absorbs liquid, about 5 minutes. With a fork, fluff couscous. Chill 15 minutes.

Stir in juice, vinegar, bell pepper, cucumber, radishes and walnuts; season with salt. Serve on a bed of spinach. Makes 4 servings.

Nutritional information per serving: 295 cal., 9 g pro., 44 g carbo., 4 g fiber, 10 g total fat, 1 g saturated fat, 0 mg chol., 35 mg sodium.