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4 cups (cooked) couscous

3 cups sun-dried tomatoes, rough chopped

20 green onions

21 oz. Cranberry Wensleydale cheese, (goat cheese) crumbled

2 cups English cucumbers, seeded and diced

3 cups walnuts, rough chopped

1 cup white balsamic vinegar

1-1/2 c. extra virgin olive oil

salt & pepper to taste

Combine all ingredients, adding cheese last and making sure not to over mix, to leave the cheese in chunks.

Presented by: Adam Tyler, Cosmo's Caffe at Gourmet's Market

Date: 2/24/2014

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