Andrew Scrivani for The New York Times
1. Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
2. Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.
Yield: 4 servings.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (72%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 24.7mg||1 %|
|Potassium 289.2mg||8 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 10.5g|
|Protein 2.5g||4 %|
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Calories per serving: 171
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