Curried Israeli Couscous With Dried Cranberries

• 2 cups israeli couscous, uncooked
• 1 cup dried cranberries
• 1 cup toasted pecans, broken into pieces
• 2 green onions, minced
• 3 tablespoons canola oil
• 2 tablespoons white wine vinegar
• 1 orange, zest of (optional)
• 2 tablespoons orange juice
• 1 teaspoon turmeric
• 1 teaspoon dried tarragon
• 1 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne (or to taste)
• 2 1/2 cups water

1. Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes.
2. Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine.
3. Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.

couscous, cranberries, pecans, green onions, canola oil, white wine vinegar, orange, orange juice, turmeric, tarragon, curry powder, garlic, cayenne, water

Taken from www.food.com/recipe/curried-israeli-couscous-with-dried-cranberries-523188 (may not work)