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Cranberries, Dried Sweetened , Left Coast Organic's
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RECIPE: Couscous Salad with Dried Cranberries and Pecans
Ingredients:
- 1 C pecans, shelled
- 1½ C couscous
- 1 C dried cranberries
- 1/2 tsp turmeric
- 2 C boiling water
- 1 cup frozen peas, thawed
- 3 scallions, thinly sliced
- 2 cucumbers, peeled, seeded and diced
- 1/4 cup fresh basil, shredded
- 1 lemon zest
- 1/3 cup lemon juice
- 3 garlic cloves, minced
- 1/2 tsp salt
- Black pepper, fresh ground
- 1/3 cup olive oil
Instructions:
- Toast the pecans in a shallow pan in a preheated 350°F oven until 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.
- Pour over the couscous.
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