Couscous Salad With Dried Cranberries And Pecans Recipes

Steps:

• Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
• Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
• Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Steps:

• Prepare couscous according to package directions using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes., Add cranberries, green onions, yellow pepper and almonds to couscous. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until serving.

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Steps:

• Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
• Set aside to cool.
• 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 the couscous with a fork.
• Cover again and let sit 5 more minutes.
• Stir in the pecans, peas, scallions, cucumbers, and basil.
• Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
• Pour over the couscous.

Steps:

• In a small saucepan, combine 1 ½ cups water and 1/8 tsp salt and bring to a boil.
• Stir in the couscous and return to a boil.
• Remove from the heat, cover, and let stand for 5 minutes.
• Transfer to a bowl and fluff with a fork to separate the grains.
• Add the carrots, green onions, and dried cranberries.
• In a small bowl, whisk together the vinegar and salt and pepper to taste.
• Add the oil in a thin stream, whisking constantly until the dressing is smooth.
• Pour over the couscous mixture and stir to mix well.
• Transfer the couscous to a serving dish and arrange the sliced chicken on top.
• Sprinkle with the mint and serve.

Steps:

• Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Steps:

• To prepare salad combine first 4 ingredients in a large bowl.
• Pour 2 cups boiling water over couscous mixture.
• Cover; let stand 5 minute.
• Fluff with fork; cool.
• Stir in onions, basil and chickpeas.
• To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
• Pour over couscous mixture and toss well to combine.
• Cover and chill one hour.

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Steps:

• In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes., In a large bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; toss to coat. Cover and refrigerate. Just before serving, stir in almonds.

Steps:

• Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
• Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
• Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
• Serve either chilled or at room temperature.

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool., In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

Steps:

• In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. , In a bowl, combine the couscous, cherries, carrot, cucumber, onions and pine nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.