Couscous Salad with Dried Cranberries and Pecans

Recipe by Mirj2338
READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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