Curried Israeli Couscous With Dried Cranberries

Name: Curried Israeli Couscous With Dried Cranberries
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 cups, 4-6 serving(s)
Ingredients: 2 cups israeli couscous, uncooked; 1 cup dried cranberries; 1 cup toasted pecans, broken into pieces; 2 green onions, minced; 3 tablespoons canola oil; 2 tablespoons white wine vinegar; 1 orange, zest of (optional); 2 tablespoons orange juice; 1 teaspoon turmeric; 1 teaspoon dried tarragon; 1 teaspoon curry powder; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne (or to taste); 2 1/2 cups water

Submitted by Papagayita

"Based on the Whole Foods couscous with dried cranberries this is a great side dish or weekday lunch. Flexible recipe. Adapted from http://www.epicurious.com/recipes/member/views/israeli-couscous-with-cranberries-and-pecans-a-la-whole-foods-50040927"

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Ready In:: 30mins
Ingredients:: 14
Yields:: 6 cups
Serves:: 4-6

ingredients

2 cups israeli couscous, uncooked
1 cup dried cranberries
1 cup toasted pecans, broken into pieces
2 green onions, minced
3 tablespoons canola oil
2 tablespoons white wine vinegar
1 orange, zest of (optional)
2 tablespoons orange juice
1 teaspoon turmeric
1 teaspoon dried tarragon
1 teaspoon curry powder
¹⁄₂ teaspoon garlic powder
¹⁄₄ teaspoon cayenne (or to taste)
2 ¹⁄₂ cups water

directions

Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes.
Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine.
Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.