Practical Method to Serving 5-Star Israeli Couscous Salad With Cranberries And Pecans
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To make an unforgettable Israeli Couscous Salad With Cranberries And Pecans, here are the materials needed:
- Get of salad.
- Take 2 cup of Israeli couscous.
- You need 1 cup of Dried cranberries.
- You need 1 cup of Toasted pecans, quartered.
- Use 2 of Scallions, minced.
- Use of dressing.
- You need 3 tbsp of Canola oil.
- You need 1 1/2 tbsp of Champagne vinegar.
- Take 1 of Orange, zest.
- Get 1 of Orange juiced.
- Get 1 tsp of Turmeric.
- Use 1/2 tsp of Dried thyme.
- You need 1/2 tsp of Dried tarragon.
- Use 1 of as needed Salt.
- Provide 1 of as needed Pepper.
After readying the materials, next you are good to make your 5-star Israeli Couscous Salad With Cranberries And Pecans by following the instructions below:
- 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..
- 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..
Recipe : Israeli Couscous Salad With Cranberries And Pecans
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