Couscous and Cranberry Salad

  • Posted on: 4 November 2013
  • By: Brian and Mick

couscous cranberry salad

Ingredients: 

  • 2 cups Israeli couscous, uncooked 
  • 1 cup dried cranberries 
  • 1 cup toasted pecans, quartered 

Dressing

  • 3 tbsp olive oil 
  • 1.5 tbsp champagne vinegar 
  • 1 orange, zest 
  • 1/2 orange, juiced 
  • 1/2 tsp turmeric 
  • 1/2 tsp dried thyme 
  • 1/2 tsp dried tarragon 
  • Salt and pepper to taste

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.

In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.

Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!


This recipe was submitted by Liza Keogh.
Liza delights in bringing the benefits of yoga practices to people of all ages and abilities. A recognized Yoga Elder, she is known for the breadth of her knowledge, as well as her skillful use of language, imagery and adjustment techniques. www.lizakeogh.com

Liza tells us, “This salad is SO good, and tastes amazing with turkey. “

 

 


 

This recipe hs been posted as a part of our Thanksgiving Celebration.