Couscous and Cranberry Salad
Couscous cranberry salad
- 2 cups Israeli couscous, uncooked
- 1 cup dried cranberries
- 1 cup toasted pecans, quartered
- 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.
Liza tells us, “This salad is SO good, and tastes amazing with turkey. “
This Couscous cranberry salad recipe is a part of our Thanksgiving Celebration recipes.