Couscous Salad with Dried Cranberries and Pecans

READY IN: 22mins
I'mPat
Recipe by Mirj

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

Top Review by Caryn Gale

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.

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.

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