Couscous Salad with Dried Cranberries and Pecans
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1 cup shelled pecans1.5 cups couscous1 cup dried cranberries1/2 tsp. turmeric2 cups boiling water1 cup frozen peas, thawed3 scallions, thinly sliced2 medium cucumbers, seeded and diced1/4 cup shredded basilzest of one lemon1/3 cup lemon juice3 garlic cloves1/2 tsp. saltblack pepper to taste1/3 cup olive oil
Toast the pecans in a shallow pan in a preheated 350 degree oven until very fragrant (about 7 minutes). Set aside to cool.
Place couscous, cranberries and turmeric in a large bowl. Pour in the boiling water, stir, then cover. Let sit for 10 minutes. Uncover, fluff with a fork. Cover and let sit 5 minutes.
Stir in the pecans, peas, scallions, cucumbers and basil.
Combine the dressing ingredients in a jar with tight fitted lid and shake vigorously. Pour over the couscous and stir to blend. Let marinate at least one hour. Chill if marinating longer, then bring back to room temperature to serve.
Serves 8 to 12
Number of Servings: 12
Recipe submitted by SparkPeople user JOLLIEBELL.
Place couscous, cranberries and turmeric in a large bowl. Pour in the boiling water, stir, then cover. Let sit for 10 minutes. Uncover, fluff with a fork. Cover and let sit 5 minutes.
Stir in the pecans, peas, scallions, cucumbers and basil.
Combine the dressing ingredients in a jar with tight fitted lid and shake vigorously. Pour over the couscous and stir to blend. Let marinate at least one hour. Chill if marinating longer, then bring back to room temperature to serve.
Serves 8 to 12
Number of Servings: 12
Recipe submitted by SparkPeople user JOLLIEBELL.
Nutritional Info Amount Per Serving
- Calories: 240.8
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 18.1 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.2 g
- Protein: 4.3 g
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