ISRAELI COUSCOUS WITH CRANBERRIES AND PECANS

ISRAELI COUSCOUS WITH CRANBERRIES AND PECANS

Epicurious
SKU:
Orcrbrycous

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

ISRAELI COUSCOUS WITH CRANBERRIES AND PECANS (A LA WHOLE FOODS)

Based on a delicious product prepared nationwide at Whole Foods Markets. Recipe
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

    1. 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!