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Cranberries, Dried Sweetened , Left Coast Organic's

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RECIPE: Couscous Salad with Dried Cranberries and Pecans


  • 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


  1. Toast the pecans in a shallow pan in a preheated 350°F oven until 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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