from Amber J.
Notes: Amber got this recipe while we were roommates to use her fresh basil she was growing. I love how fresh it is, and I love couscous, thus this is one of my favorites during the summer. Can eat by itself or as a side. Either way. Keeps well too.
Ingredients:
1 C shelled pecans
1-1/2 C couscous
1 C dried cranberries
1/2 tsp turmeric
2 C boiling water
1 C thawed frozen peas
3 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded, and diced
1/4 C shredded fresh basil
Directions:
1. Toast pecans in a shallow pan in a preheated 350 degree oven until very fragrant. About 2 minutes. Set aside to cool.
2. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff couscous with a fork. Cover again and let sit 5 more minutes.
3. Stir in pecans, peas, scallions, cucumbers, and basil.
4. Combine dressing ingredients in a jar and mix in with salad before serving.
Lemon Dressing:
Zest of 1 lemon
1/3 C lemon juice
3 garlic cloves, minced
1/2 tsp salt
freshly ground black pepper
1/3 C olive oil
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