Couscous Salad

(3)


Comments 13 comments   

Servings: 4
READY IN
22mins
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
  • Lemon Dressing
  • 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
  • Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
  • Set aside to cool.
  • Place the couscous, cranberries, and turmeric in a large bowl.
  • Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
  • Let sit for 10 minutes.
  • Remove the cover, then fluff the couscous with a fork.
  • Cover again and let sit 5 more minutes.
  • Stir in the pecans, peas, scallions, cucumbers, and basil.
  • Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
  • Pour over the couscous.
 

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