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Couscous Salad with Dried Cranberries an




Source of Recipe


Marla


Recipe Introduction


Tangy, crimson-colored dried cranberries and toasted pecans are a dynamic combination in this special salad. If you plan to make it more than 2 hours in advance, hold back on adding the cucumbers until serving time so they will retain their special crunch.




List of Ingredients




Couscous Salad with Dried Cranberries and Pecans and Lemon Dressing

· 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

· Zest of 1 lemon

· 1/3 cup lemon juice

· 3 garlic cloves, minced

· 1/2 teaspoon salt

· Freshly ground black pepper

· 1/3 cup olive oil



Recipe



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 onto the couscous mixture and stir to blend. Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving. (Don't forget -- if you make the salad more than an hour before you intend to serve it, hold back on adding the cucumbers until serving time or thereabouts.)

Serves 4 as a main course.