Acini de Pepe with Cranberries and Pecans

Salad:
2c Acini de Pepe, uncooked
1/2 c dried cranberries
1/2 c toasted pecans, chopped
2 scallions, minced

Dressing:
3T canola oil
1.5 T red wine vinegar
Zest of 1 orange
Juice of 1⁄2 the orange you just zested
1⁄2 t turmeric
1⁄2 t dried thyme
1⁄2 t dried tarragon
Salt and pepper to taste

1. Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's 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. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user BUN3KIN.