Curried Israeli Couscous With Dried Cranberries

Based on the Whole Foods couscous with dried cranberries this is a great side dish or weekday lunch. Flexible recipe. Adapted from http://www.epicurious.com/recipes/member/views/israeli-couscous-with-cranberries-and-pecans-a-la-whole-foods-50040927

• Ready In: 30 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 2  cups israeli couscous, uncooked
• 1  cup dried cranberries
• 1  cup  toasted pecans, broken into pieces
• 2  green onions, minced
• 3  tablespoons canola oil
• 2  tablespoons white wine vinegar
• 1  orange, zest of (optional)
• 2  tablespoons  orange juice
• 1  teaspoon turmeric
• 1  teaspoon dried tarragon
• 1  teaspoon curry powder
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon cayenne (or to taste)
• 2 1⁄2 cups water

Directions

1. Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes.
2. Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine.
3. Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.