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

In a covered 2 quart sauce pan over high heat, brign 1 1/4 cups water to 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.

Description: "Full of flavor and nutrition with orange juice, bell peppers, radishes and cumin."

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