Couscous Salad With Dried Cranberries And Pecans
I love couscous salads, you could almost say i collect them!!
Steps
Toast the pecans in a shallow pan in a preheated 350-degree oven until very 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.
Ingredients
pecans, couscous, dried cranberries, turmeric, boiling water, frozen peas, scallions, cucumbers, fresh basil, lemon, zest of, lemon juice, garlic, salt, fresh ground black pepper, olive oil