Couscous Salad with Dried Cranberries and Pecans π₯
Overview:
Prepare to indulge in a delightful culinary journey with this Couscous Salad featuring a delightful blend of flavors and textures. Perfect for a quick lunch or a vibrant side dish at your next gathering, this recipe is a true crowd-pleaser. Bursting with the sweetness of dried cranberries, the crunch of toasted pecans, and the aromatic zest of lemon, each bite offers a symphony of flavors that will tantalize your taste buds. Plus, it’s vegan, kosher, and ready in under 30 minutes, making it a versatile option for various dietary preferences and time constraints.
Nutritional Information:
- Calories: 664.1
- Fat: 38.5g
- Saturated Fat: 4.3g
- Cholesterol: 0mg
- Sodium: 343.4mg
- Carbohydrates: 70.3g
- Fiber: 9.8g
- Sugar: 7.1g
- Protein: 14.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Pecans |
| 1 1/2 cups | Couscous |
| 1 cup | Dried Cranberries |
| 1/2 tsp | Turmeric |
| 2 cups | Boiling Water |
| 1 bunch | Scallions |
| 3 | Cucumbers |
| 2 cups | Fresh Basil |
| 1 | Lemon (zest of) |
| 1/4 cup | Lemon Juice |
| 1 clove | Garlic |
| To taste | Salt |
| To taste | Fresh Ground Black Pepper |
| 1/3 cup | Olive Oil |
Instructions:
-
Toast the Pecans:
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- Spread the pecans evenly on a shallow pan and toast them in the preheated oven until they become fragrant, which usually takes about 7 minutes.
- Once toasted, remove from the oven and set aside to cool.
-
-
Prepare the Couscous Mixture:
- In a large bowl, combine the couscous, dried cranberries, and turmeric.
- Pour the boiling water over the mixture, ensuring all the ingredients are covered.
- Stir gently, then cover the bowl with a large plate or foil.
- Allow it to sit for 10 minutes to allow the couscous to absorb the flavors.
-
Fluff and Let Sit:
- After 10 minutes, remove the cover and fluff the couscous with a fork.
- Cover the bowl again and let it sit for an additional 5 minutes to ensure optimal texture and flavor absorption.
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Prepare the Salad Ingredients:
- While the couscous is resting, chop the toasted pecans, scallions, cucumbers, and fresh basil.
- Mince the garlic and zest the lemon.
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Assemble the Salad:
- Once the couscous is ready, add the chopped pecans, scallions, cucumbers, and basil to the bowl.
- Gently toss everything together to ensure even distribution of ingredients.
-
Prepare the Dressing:
- In a jar with a tight-fitting lid, combine the lemon zest, lemon juice, minced garlic, salt, pepper, and olive oil.
- Secure the lid and shake vigorously until the dressing is well emulsified.
-
Final Touch:
- Pour the prepared dressing over the couscous salad and toss gently to coat everything evenly with the flavorful dressing.
-
Serve and Enjoy:
- Transfer the couscous salad to a serving dish or individual plates.
- Garnish with additional fresh basil leaves or lemon zest if desired.
- Serve immediately and savor the delicious flavors of this vibrant Couscous Salad with Dried Cranberries and Pecans!
Whether you’re craving a light lunch, a colorful side dish, or a flavorful addition to your potluck spread, this Couscous Salad is sure to impress with its delightful combination of ingredients and easy preparation. Enjoy the fusion of Southwest Asian and Asian influences in every delightful bite, and share the joy of this culinary creation with your loved ones!
