Couscous Salad with
Dried Cranberries and Pecans
and Lemon Dressing
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
o Zest of 1 lemon
o 1/3 cup lemon juice
o 3 garlic cloves, minced
o Pinch salt
o Freshly ground black pepper
o 1/4 cup olive oil
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 onto the couscous mixture and stir to blend. Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving. (Don't forget -- if you make the salad more than an hour before you intend to serve it, hold back on adding the cucumbers until serving time or thereabouts.)
Serves 8 as a side dish. (or, 4 as a main course)
1 serving (1/8th of the recipe) provides 320 calories, 7 grams protein, 16 grams fat, 1.7 grams saturated fat, 41 grams carbohydrate, 4 grams fiber, 0 mg cholesterol and 63 mg sodium. (for a main course size-double the nutrition data)
7401 N. Kelley Ave.
Oklahoma City, OK 73111
News9.com is proud to provide Oklahomans with timely and relevant news and information, sharing the stories, pictures and loves of Oklahomans across our great state.