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Couscous Salad with Dried Cranberries and Pecans Recipe

User Rating 4 Star Rating (2 Reviews)

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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

Total Time: 30 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.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Great Combo of Flavors!, Member bigsocks

This is a great recipe that gets slurped up to the last crumb every time I take it to a potluck! I did make a few changes, however, after the 1st time I made it. The first change I made was to soak the couscous in 2 cups of cold water instead of mixing it with 2 cups of boiling water. The boiled water makes the couscous a little sticky and clumpy. It was a much better texture when it was soaked. Also, I added edamame in place of the peas, for additional protein. And I did not toast the pecans since I think the raw pecans are healthier.

9 out of 9 people found this helpful.

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