Israeli Couscous With Cranberries And Pecans (A La Whole Foods)

• Salad:
• 2 cups Israeli couscous, uncooked
• 1 cup dried cranberries
• 1 cup toasted pecans, quartered
• 2 scallions, minced
• Dressing:
• 3 tbsp canola oil
• 1.5 tbsp champagne vinegar
• 1 orange, zest
• 1/2 orange, juiced
• 1/2 tsp turmeric
• 1/2 tsp dried thyme
• 1/2 tsp dried tarragon
• Salt and pepper to taste

1. 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.
2. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.
3. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.
4. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

salad, couscous, cranberries, pecans, scallions, dressing, canola oil, vinegar, orange, orange, turmeric, thyme, tarragon, salt

Taken from www.epicurious.com/recipes/member/views/israeli-couscous-with-cranberries-and-pecans-a-la-whole-foods-50040927 (may not work)