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  • Cranberry Couscous

    1 vote
    Cranberry Couscous
    Prep: 20 min Cook: 10 min Servings: 4
    by Vicki Bensinger
    331 recipes
    >
    This is a dish I often get when I stop in at Whole Foods. It's so wonderful that I managed to get the recipe. Turmeric is a key spice in this dish. It's an amazing spice with tremendous medicinal benefits. To find out more on this spice and the recipe please go to my blog by clicking on the Link below titled "Cranberry Couscous".

    Ingredients

    • 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 1/2 tbsp champagne vinegar
    • 1 orange, zest
    • 1/2 orange, juiced
    • 1/2 tsp. honey
    • 1/2 tsp turmeric
    • 1/2 tsp dried thyme
    • 1/2 tsp dried tarragon
    • Salt and pepper to taste

    Directions

    1. Directions:
    2. 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.
    3. In a small bowl, whisk together the canola oil, vinegar, honey, orange zest and juice, spices and salt and pepper.
    4. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.
    5. Serve immediately, or chill in the fridge for a few hours to blend the flavors.
    6. Enjoy!

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