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Mediterranean Couscous with Toasted Walnuts

Servings: makes 6 servings


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

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!


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

Freezing Veggie Burgers:

  1. Cool cooked burgers, place them in individual re-sealable plastic bags, and freeze up to 3 months.
  2. 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.


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