Based on a delicious product prepared nationwide at Whole Foods Markets. This recipe was originally posted on chowhound.com, with several modifications to suit my own preferences. I have made this delicious salad much to rave reviews. For a main course meal, grilled chicken or shrimp served on top would be terrific!
Serves 4-6 people
If you are lucky enough to find this great product, I highly recommend using the tri-color variety of Israeli couscous!
Salad:
2 cups Israeli couscous, uncooked
1 cup dried cherries or cranberries, coarsely chopped
1 cup toasted pecans, coarsely chopped
2 scallions, minced
Dressing:
3 tbsp canola oil
1.5 tbsp champagne -or- white wine vinegar
zest of 1 orange
1/2 orange, juiced maybe a little more to taste
1/2 tsp turmeric
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. Best served at room temperature. Enjoy!
