Israeli Couscous with Cranberries and Toasted Pecans
Delicious salad. I add Cooked chicken or shrimp to make it a full meal."I wondered about this combination of herbs and spices with the citrus vinaigrette, but the flavors meld together perfectly. It's delicious and filling without being heavy. I'll definitely be making this again." - twilight58
Yield: 4 Servings Ready in 30 minutes
10 people trying soon
Israeli Couscous with Cranberries and Toasted Pecans Preparation
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!
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