1 cup shelled pecans
1-1/2 cups couscous
1 cup dried cranberries
1/2 tsp turmeric
2 cups boiling water
1 cup thawed frozen peas
2 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded and diced
1/4 cup shredded fresh basil
Lemon Dressing
Zest of 1 lemon
1/3 cup lemon juice
3 garlic cloves minced
1/2 tsp salt
Freshly ground black pepper
1/3 cup olive oil
Toast the pecans in a shallow pan in a preheated 350°F 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 onto the couscous mixture and stir to blend.
Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving. (Don't forget -- if you make the salad more than an hour before you intend to serve it, hold back on adding the cucumbers until serving time or thereabouts.)
Helen
(11/22/00)
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