Israeli Couscous With Cranberries And Pecans A La Whole Foods Recipe

Ingredients

Salad:

2 cups Israeli couscous, uncooked

1 cup dried cranberries

1 cup toasted pecans, quartered

2 scallions, minced

Dressing:

3 tbsp canola oil

1.5 tbsp champagne vinegar

1 orange, zest

1/2 orange, juiced

1/2 tsp turmeric

1/2 tsp dried thyme

1/2 tsp dried tarragon

Salt and pepper to taste

Preparation

Bring a pot of salted water to a boil, and add the couscous. When it’s done (roughly 8-10 mins, or when it’s al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.

In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.

Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!