Israeli Couscous with Cranberries and Toasted Pecans
Delicious salad. I add Cooked chicken or shrimp to make it a full meal.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
mp options
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 2 scallions minced
- 2 c israeil couscous uncooked
- 1 c dried cranberries
- 1 c pecans toasted
- 3 t canola oil
- 1.5 t champagne vinegar
- 1 zest of orange
- 1/2 juice of zested orange
- 1/2 tsp tumeric
- 1/2 thyme dried
- 1/2 tsp tarragon dried
- salt andpepper to taste
- Carbohydrate 18.2320324223664 g
- Cholesterol 0 mg
- Fat 19.8915315713528 g
- Fiber 3.87179649438714 g
- Protein 2.70876150995327 g
- Saturated Fat 1.71532781477485 g
- Serving Size 1 1 Serving (52g)
- Sodium 1.88246377510421 mg
- Sugar 14.3602359279793 g
- Trans Fat 1.00312866834029 g
- Calories 243 calories
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!
