How to Prepare Tasty Israeli Couscous Salad With Cranberries And Pecans

Israeli Couscous Salad With Cranberries And Pecans. Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. A note about couscous: Israeli couscous and regular couscous (Moroccan) aren't cooked the same way. Israeli couscous can either be cooked in a big pot of salted boiling water (like pasta) or boiled in a hot broth.

This step is very easy to do while the couscous is cooking, which will also save you time. Place the chopped pecans (or walnuts) in a dry skillet on medium heat. Continue to cook and stir occasionally, until you can begin to smell. You can have Israeli Couscous Salad With Cranberries And Pecans using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Israeli Couscous Salad With Cranberries And Pecans

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

Try this recipe for Israeli couscous with dried cranberries and toasted almonds from Ronnie Fein's cookbook Hip Kosher. What's the difference between regular couscous and Israeli couscous? Israeli couscous salad cooked in orange juice broth & topped w/ pickled red onions, grilled asparagus, and plump, juicy poached cranberries. Easy breezy couscous pasta pearls make for a quick great base for any dinner salad including this citrus Israeli couscous salad.

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..

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine. This Israeli couscous salad recipe is made with chickpeas, cranberries and feta cheese for a delicious salad that's quick and easy to make! Israeli couscous, pearl couscous…call it whatever you want but here's what I know: This is my latest OBSESSION. This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap.