Israeli couscous with cranberries and pecans

By es123

Ingredients

• Salad:
• 2 cups Israeli couscous, uncooked
• 1 cup dried cranberries
• 1 cup toasted pecans, quartered
• 2 scallions, minced
• Dressing:
• 3 tbsp canola oil
• 1.5 tbsp champagne vinegar
• 1 orange, zest
• 1/2 orange, juiced
• 1/2 tsp turmeric
• 1/2 tsp dried thyme
• 1/2 tsp dried tarragon
• Salt and pepper to taste

Preparation

Step 1

Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.

In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.

Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!