Along with couscous, cranberries, and pecans, this salad also includes peas, scallions, cucumbers, and fresh basil. It is topped with an easy lemon garlic dressing. The salad may be served warm, at room temperature or chilled.
Prep Time: 15 minutes
Cook Time: 15 minutes
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:
- Zest of 1 lemon
- 1/3 cup lemon juice
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/3 cup olive oil
Preparation:
Toast the pecans in a shallow pan in a preheated 350-degree F. 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.
Yield: 4 servings
Source: Simple Vegetarian Pleasures by Jeanne Lemlin (Harper Collins)
Reprinted with permission.
