Couscous Salad with Dried Cranberries and Pecans

“I love couscous salads, you could almost say I collect them!”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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