Instructions: 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 a bed of spinach.

Makes 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.