Donna’s Cranberry Pecan Couscous
You will be attracted by the colorful cranberries in this salad and you will be surprised by the subtle flavor from the dressing. Add the crunchy nuts and you have a winning recipe.
1 cup water 1/4 teaspoon salt 1/4 teaspoon hot curry powder 1 cup couscous 1/4 cup orange juice 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon honey 1/4 teaspoon turmeric 1/4 teaspoon tarragon 1/8 teaspoon ground thyme dash white pepper 1 tablespoon orange zest 1/3 cup chopped green onions 3/4 cup dried cranberries 1/2 cup toasted pecans
In a small saucepan, bring water to a boil. Add salt, curry powder, and couscous. Stir quickly and cover pan. Remove from heat and let set for 5 minutes. Remove cover and fluff with a fork, Set aside. In a small jar, combine orange juice, lemon juice, olive oil, honey, turmeric, tarragon, thyme, and white pepper. Cover and shake well to mix. In a large bowl, combine couscous, orange zest, green onions, dried cranberries, and the dressing. Stir to mix. Cover and refrigerate. When ready to serve, add pecans.
Nutritional Information per serving:
Calories: 170 Fat, gm.: 4 Protein, gm.: 3 Carbs, gm.: 30 Cholesterol, mg.: 0 Fiber, gm.: 2.2