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Vegetable Couscous Salad

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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

Lemon Dressing

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)

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