Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, israeli couscous salad with cranberries and pecans. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Israeli Couscous Salad With Cranberries And Pecans is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Israeli Couscous Salad With Cranberries And Pecans is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook israeli couscous salad with cranberries and pecans using 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Israeli Couscous Salad With Cranberries And Pecans:
- Take salad
- Make ready 2 cup Israeli couscous
- Get 1 cup Dried cranberries
- Prepare 1 cup Toasted pecans, quartered
- Prepare 2 Scallions, minced
- Make ready dressing
- Prepare 3 tbsp Canola oil
- Get 1 1/2 tbsp Champagne vinegar
- Prepare 1 Orange, zest
- Make ready 1 Orange juiced
- Get 1 tsp Turmeric
- Make ready 1/2 tsp Dried thyme
- Get 1/2 tsp Dried tarragon
- Prepare 1 as needed Salt
- Take 1 as needed Pepper
Steps to make Israeli Couscous Salad With Cranberries And Pecans:
- Bring a pot of salted water to boil and add the couscous. When it's done(8-10 min or 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.
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