Cranberry Pecan Couscous Salad in Lemon
If you plan to make it more than 2 hours in advance, hold back on adding the cucumbers until serving time so they will retain their special crunch.
1 cup shelled pecans
1 1/2 cups whole wheat 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 Ingredients:
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
Preheat oven to 350 degrees. Toast pecans in a shallow pan until fragrant, approximately 5-7 minutes. Set aside. 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 cover and fluff the couscous with a fork. Cover again and let sit 5 more minutes. Stir in the pecans, peas, scallions, cucumbers, and basil.
Combine e dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the couscous mixture and stir. Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving.
Tip: If salad is prepared more than an hour ahead of serving, wait to add cucumbers until serving time.