Couscous Salad with Dried Cranberries and Pecans |
|
 |
Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
|
I love couscous salads, you could almost say I collect them! Ingredients:
1 cup shelled pecans |
1 1/2 cups couscous |
1 cup dried cranberries |
1/2 teaspoon turmeric |
2 cups boiling water |
1 cup thawed frozen peas |
3 scallions, very thinly sliced |
2 medium cucumbers, peeled,seeded,and diced |
1/4 cup shredded fresh basil |
1 lemon, zest of |
1/3 cup lemon juice |
3 cloves garlic, minced |
1/2 teaspoon salt |
fresh ground black pepper |
1/3 cup olive oil |
Directions:
1. Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
2. Set aside to cool.
3. Place the couscous, cranberries, and turmeric in a large bowl.
4. Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
5. Let sit for 10 minutes.
6. Remove the cover, then fluff the couscous with a fork.
7. Cover again and let sit 5 more minutes.
8. Stir in the pecans, peas, scallions, cucumbers, and basil.
9. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
10. Pour over the couscous.
|
|