Appetizers / Soups / Salads

Couscous Salad with Dried Cranberries and Pecans is for Salad.

Couscous Salad with Dried Cranberries and Pecans takes 30 minutes to prepare.

Couscous Salad with Dried Cranberries and Pecans takes several minutes to cook.

Couscous Salad with Dried Cranberries and Pecans makes 12 servings.

The ingredients for Couscous Salad with Dried Cranberries and Pecans are:

1 cup shelled pecans
1.5 cups couscous
1 cup dried cranberries
1/2 tsp. turmeric
2 cups boiling water
1 cup frozen peas, thawed
3 scallions, thinly sliced
2 medium cucumbers, seeded and diced
1/4 cup shredded basil
zest of one lemon
1/3 cup lemon juice
3 garlic cloves
1/2 tsp. salt
black pepper to taste
1/3 cup olive oil

Here is how you make Couscous Salad with Dried Cranberries and Pecans:

Toast the pecans in a shallow pan in a preheated 350 degree oven until very fragrant (about 7 minutes). Set aside to cool.Place couscous, cranberries and turmeric in a large bowl. Pour in the boiling water, stir, then cover. Let sit for 10 minutes. Uncover, fluff with a fork. Cover and let sit 5 minutes.Stir in the pecans, peas, scallions, cucumbers and basil.Combine the dressing ingredients in a jar with tight fitted lid and shake vigorously. Pour over the couscous and stir to blend. Let marinate at least one hour. Chill if marinating longer, then bring back to room temperature to serve.Serves 8 to 12Number of Servings: 12Recipe submitted by SparkPeople user JOLLIEBELL.

The nutritional information for Couscous Salad with Dried Cranberries and Pecans is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 240.8

• Total Fat: 13.0 g
• Cholesterol: 0.0 mg
• Sodium: 18.1 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 3.2 g
• Protein: 4.3 g

The dietary needs meet for Couscous Salad with Dried Cranberries and Pecans is Vegan