Couscous Salad with Dried Cranberries and Pecans

Name: Couscous Salad with Dried Cranberries and Pecans
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup shelled pecans; 1.5 cup couscous; 1 cup dried cranberries; 0.5 tsp turmeric; 2 cup boiling water; 1 cup thawed frozen peas; 3 scallions; 2 medium cucumbers; 0.25 cup shredded fresh basil; 1 lemon; 0.333 cup lemon juice; 3 clove garlic; 0.5 tsp salt; fresh ground black pepper; 0.333 cup olive oil

A Moroccan salad of shelled pecans, couscous and cranberries, seasoned with turmeric and baked in the oven.

22 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 7 min · 22 min total
Difficulty: medium

1
Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
7 min
2
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.
3
Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.
10 min
4
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.