Couscous Salad With Dried Cranberries And Pecans - cooking recipe

Ingredients

1 cup shelled pecans
1 1/2 cups couscous
1 cup dried cranberries
1/2 teaspoon turmeric
2 cups boiling water
1 cup thawed frozen peas
3 scallions, very thinly sliced
2 medium cucumbers, peeled,seeded,and diced
1/4 cup shredded fresh basil
Lemon Dressing
1 lemon, zest of
1/3 cup lemon juice
3 cloves garlic, minced
1/2 teaspoon salt
fresh ground black pepper
1/3 cup olive oil

Preparation

Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
Set aside to cool.
Place the couscous, cranberries, and turmeric in a large bowl.
Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
Let sit for 10 minutes.
Remove the cover, then fluff the couscous with a fork.
Cover again and let sit 5 more minutes.
Stir in the pecans, peas, scallions, cucumbers, and basil.
Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
Pour over the couscous.