Couscous Salad with Dried Cranberries and Pecans

Total Time
22mins
Prep 15 mins
Cook 7 mins

I love couscous salads, you could almost say I collect them!

Ingredients Nutrition

Directions

  1. Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
  2. Set aside to cool.
  3. Place the couscous, cranberries, and turmeric in a large bowl.
  4. Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
  5. Let sit for 10 minutes.
  6. Remove the cover, then fluff the couscous with a fork.
  7. Cover again and let sit 5 more minutes.
  8. Stir in the pecans, peas, scallions, cucumbers, and basil.
  9. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
  10. Pour over the couscous.
Most Helpful

5 5

We loved the recipe. We eat a lot of couscous and this was a nice change. We really enjoyed the cranberry part the best. It also had nice colors. This salad also tastes great leftover because the flavors blended together.

4 5

This was an easy recipe to prepare, but it made MUCH more than I thought it would. Anyway, it's wonderful--almost a meal. I will definately make this again. Harriet

4 5

I really enjoyed this, which I had anticipated. DH was not impressed, but given that it took a long time to teach him to eat anything besides meat and potatoes, I can live with that. My youngest DD didn't like it at all, but she's a picky eater anyway. I decided to split my rating between my opinion and give them a little credit...but very little mind you. I plan to include this for dinner Monday evening when my parents come. I anticipate they will be much more receptive to something out of their 'norm'. It has a distinctive flavor all its own. Being more accustomed to more or less neutral couscous, it took me a few bites to adjust to the sensory perception. I will make this again in the future, but in a much smaller quantity for just myself. It will be great for a light lunch this coming week when everyone else is off to work and school as I rarely cook for 'just me'. Thank you for sharing this recipe Mirj!!!