Couscous cranberry salad

By MarleneR

From " Kosher by Design Lightens Up" by Susie Fishbein

Can be made in advance and kept in a heavy-duty ziplock bag for up tothree days.

Ingredients

• 1 Tbs olive oil
• 2 (8.8 oz) boxes of Israeli couscous
• 4 cups boiling water
• 1/3 cup canola oil
• 1/4 cup apple cider vinegar
• 1 Tbs water
• 1 Tbs honey
• 1 Tbs orange juice
• 4 cloves fresh garlic, mince
• juice of 1/2 lemon
• 1/2 teaspoon turmeric, dried thyme, sea salt, freshly ground black pepper
• 1/4 teaspoon dried tarragon
• 1/2 cup dried cranberries
• 3/4 cup coarsely chopped pecans
• 5 scallions, thinly sliced
• 4 sprigs of fresh thyme, leaves removes: discard stems

Preparation

Step 1

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

Meanwhile, prepare the dressing: In a quart sized container, combine the canola oil, cider vinegar, water, honey, orange juice, minced garlic, lemon juice, turmeric, thyme, salt, pepper and tarragon. With a whisk or immersion blender, blend until fully combined.

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

Garnish with fresh thyme leaves.