Ingredients
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1 cup shelled pecans
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1 1/2 cups couscous
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1 cup dried cranberries
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1/2 teaspoon turmeric
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2 cups boiling water
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1 cup thawed frozen peas
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3 scallions, very thinly sliced
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1/4 cup shredded fresh basil
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1 lemon, zest of
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1/3 cup lemon juice
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3 cloves garlic, minced
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1/2 teaspoon salt
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fresh ground black pepper
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2 medium cucumbers, peeled,seeded,and diced
Instructions
- Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
- Set aside to cool.
- 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.
- Let sit for 10 minutes.
- Remove the cover, then fluff the couscous with a fork.
- Cover again and let sit 5 more minutes.
- Stir in the pecans, peas, scallions, cucumbers, and basil.
- Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
- Pour over the couscous.