Thanksgiving is this coming Thursday. Can you believe it? Seems like it was just summer a few days ago? Crazy how fast time flies!
This week I’m bringing back a few recipes that I’ve shared with you throughout the years, maybe one of them will sound good for your Thanksgiving!
Cranberry & Nut Israeli Couscous Salad is a fabulous recipe (click on that link to see the original post, complete with step by step photos). This is a fabulous cold salad with dried cranberries, fresh oranges, tasty pecans… oooh, I think this is one you will enjoy, and I’m thrilled that I ran across the recipe again, as I had forgotten about it, sigh…
Here’s the recipe – Click to print this recipe from Epicurious
israeli couscous with cranberries and pecans
…ingredients
Salad:
2 cups Israeli couscous, uncooked
1 cup dried cranberries
1 cup toasted pecans, quartered
2 scallions, minced
Dressing:
3 tbsp canola oil (I used olive oil)
1.5 tbsp champagne vinegar (I used white wine 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
…preparation
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.
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.
Catch you back here tomorrow!
