Curried Israeli Couscous With Dried Cranberries - cooking recipe

Ingredients

2 cups israeli couscous, uncooked
1 cup dried cranberries
1 cup toasted pecans, broken into pieces
2 green onions, minced
3 tablespoons canola oil
2 tablespoons white wine vinegar
1 orange, zest of (optional)
2 tablespoons orange juice
1 teaspoon turmeric
1 teaspoon dried tarragon
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne (or to taste)
2 1/2 cups water

Preparation

Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes.
Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine.
Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.