Recipe: Tasty Israeli Couscous Salad With Cranberries And Pecans

Israeli Couscous Salad With Cranberries And Pecans.

Israeli Couscous Salad With Cranberries And Pecans You can cook Israeli Couscous Salad With Cranberries And Pecans using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Israeli Couscous Salad With Cranberries And Pecans

  1. It’s of salad.
  2. Prepare 2 cup of Israeli couscous.
  3. Prepare 1 cup of Dried cranberries.
  4. It’s 1 cup of Toasted pecans, quartered.
  5. Prepare 2 of Scallions, minced.
  6. It’s of dressing.
  7. You need 3 tbsp of Canola oil.
  8. It’s 1 1/2 tbsp of Champagne vinegar.
  9. It’s 1 of Orange, zest.
  10. Prepare 1 of Orange juiced.
  11. It’s 1 tsp of Turmeric.
  12. It’s 1/2 tsp of Dried thyme.
  13. It’s 1/2 tsp of Dried tarragon.
  14. Prepare 1 of as needed Salt.
  15. It’s 1 of as needed Pepper.

Israeli Couscous Salad With Cranberries And Pecans instructions

  1. Bring a pot of salted water to boil and add the couscous. When it's done(8-10 min or 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..
  2. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.
  3. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.
  4. Serve immediately or chill in the fridge for a few hours to blend the flavors..

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