1/2 cup chopped California 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 sliced radishes
Salt, to taste
2 cups spinach leaves

Procedures:
Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve. 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 bed of spinach.

Yield: Makes 4 servings

Per serving: 295 calories, 9g protein, 44g carbohydrate, 4g fiber, 10g total fat, 1g saturated fat, 0mg cholesterol, 35mg sodium.