Cranberry Couscous Salad

By michaelmeiner

Ingredients

• 1 Tablespoon oil
• 2 8.8 ounce boxes Israelli couscous
• 4 cups boiling water
• 1/3 cup oil
• 1/4 cup apple cider vinegar
• 1 Tablespoon water
• 1 Tablespoon honey
• 1 Tablespoon orange juice
• 4 cloves garlic -- minced
• juice of 1/2 lemon
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon tarragon
• 1/2 cup craisins
• 3/4 cup coarsely chopped pecans
• 5 scallion -- thinly sliced

Details

Servings 1

Preparation

Step 1

Heat olive oil in large soup pot. Add couscous and toast until slightly browned. Add 4 cups of boiling water. Cover and simmer on low for 8-10, until the water is absorbed.

Meanwhile, prepare the dressing. Combine oil, cider vinegar, water, honey, orange juice, minced garlic,lemon juice, turmeric, salt, pepper and tarragon. Blend until fully combined.

When couscous is done, fluff with a fork. Pour in the dressing. Add craisins, pecans and scallions. Toss to combine.