Couscous Salad with Dried Cranberries and Pecans

Submitted by Mirj2338

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

 

• Ready In: 22mins
• Ingredients: 15
• Serves: 4

ingredients

• 236.59 ml shelled pecans
• 354.88 ml couscous
• 236.59 ml dried cranberries
• 2.46 ml turmeric
• 473.18 ml boiling water
• 236.59 ml thawed frozen peas
• 3 scallions, very thinly sliced
• 2 medium cucumbers, peeled,seeded,and diced
• 59.14 ml shredded fresh basil

• Lemon Dressing

• 1 lemon, zest of
• 78.78 ml lemon juice
• 3 clove garlic, minced
• 2.46 ml salt
• fresh ground black pepper
• 78.78 ml olive oil

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.

Reviews

[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.

 

[Harriet Ohlstein]

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

 

[Cindy Lynn]

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!!!

 

[Marsha Mazz]

My entire family loved this salad, even my 11 year old sons and my 16 year old daughter. However, I am giving it a less than perfect rating becasue of its high fat content, not because it isn't wonderful tasting.

 

[AQueen]

Thank you for posting Mirj! I only changed two things. I omitted the peas and switched the basil out and used cilantro instead. Those alterations were necessary due to what I had on hand. A nice bright salad. I plan on serving it with crab cakes or baked cod but I bet it will go nicely with chicken as well.