- Yields 4-6 people
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
- 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!
