Couscous Salad with Dried Cranberries and Pecans

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

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1  cup  shelled pecans
• 1 1⁄2 cups couscous
• 1  cup dried cranberries
• 1⁄2 teaspoon turmeric
• 2  cups boiling water
• 1  cup  thawed  frozen peas
• 3  scallions, very thinly sliced
• 2  medium cucumbers, peeled,seeded,and diced
• 1⁄4 cup  shredded fresh basil

• Lemon Dressing

• 1  lemon, zest of
• 1⁄3 cup lemon juice
• 3  cloves garlic, minced
• 1⁄2 teaspoon salt
•  fresh ground black pepper
• 1⁄3 cup 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.