Israeli Couscous Salad With Cranberries And Pecans

Name: Israeli Couscous Salad With Cranberries And Pecans
Cuisine: American
Ingredients: 2 cup Israeli couscous; 1 cup Dried cranberries; 1 cup Toasted pecans, quartered; 2 Scallions, minced; 3 tbsp Canola oil; 1 1/2 tbsp Champagne vinegar; 1 Orange, zest; 1 Orange juiced; 1 tsp Turmeric; 1/2 tsp Dried thyme; 1/2 tsp Dried tarragon; 1 as needed Salt; 1 as needed Pepper

Lynn @cook_3575586

Israeli Couscous Salad With Cranberries And Pecans

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Ingredients

salad
2 cupIsraeli couscous
1 cupDried cranberries
1 cupToasted pecans, quartered
2Scallions, minced
dressing
3 tbspCanola oil
1 1/2 tbspChampagne vinegar
1Orange, zest
1Orange juiced
1 tspTurmeric
1/2 tspDried thyme
1/2 tspDried tarragon
1as needed Salt
1as needed Pepper

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Steps

1

Bring a pot of salted water to boil and add the couscous. When it's done(8-10 min or 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.
2

In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper
3

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine
4

Serve immediately or chill in the fridge for a few hours to blend the flavors.