Recipe: Delicious Israeli Couscous Salad With Cranberries And Pecans

Israeli Couscous Salad With Cranberries And Pecans. A note about couscous: Israeli couscous and regular couscous (Moroccan) aren't cooked the same way. Israeli couscous can either be cooked in a big pot of salted boiling water (like pasta) or boiled in a hot broth. You'll love this easy to make, delicious cranberry orange Israeli couscous and pecan salad, topped with a wonderful homemade orange herb vinaigrette!

Israeli Couscous Salad With Cranberries And Pecans 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. Remove the cover, then fluff the couscous with a fork. You can cook Israeli Couscous Salad With Cranberries And Pecans using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Israeli Couscous Salad With Cranberries And Pecans

  1. You need of salad.
  2. It’s 2 cup of Israeli couscous.
  3. It’s 1 cup of Dried cranberries.
  4. You need 1 cup of Toasted pecans, quartered.
  5. It’s 2 of Scallions, minced.
  6. It’s of dressing.
  7. Prepare 3 tbsp of Canola oil.
  8. Prepare 1 1/2 tbsp of Champagne vinegar.
  9. It’s 1 of Orange, zest.
  10. It’s 1 of Orange juiced.
  11. Prepare 1 tsp of Turmeric.
  12. It’s 1/2 tsp of Dried thyme.
  13. It’s 1/2 tsp of Dried tarragon.
  14. It’s 1 of as needed Salt.
  15. It’s 1 of as needed Pepper.

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. The Best Couscous Salad Dried Cranberries Recipes on Yummly Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Today, instant couscous is widely available, and cooks around the world have embraced couscous as a side dish and salad base.

Israeli Couscous Salad With Cranberries And Pecans instructions

  1. 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..
  2. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.
  3. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.
  4. Serve immediately or chill in the fridge for a few hours to blend the flavors..

Israeli couscous, or pearl couscous, is also semolina based, but it is larger and has a chewy texture that is quite different from regular couscous. It also takes longer to cook than instant couscous. Drain in a colander, but do not rinse. Prepare couscous according to package directions. In a small bowl, whisk together vinaigrette ingredients until blended.

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