I found this recipe at the Epicurious swap & made it today (halved the recipe as I've never been keen on couscous but had never tried Israeli or Mediterranean style). I found I needed more dressing & had to add some sugar as the orange I used wasn't very sweet. Also, I used orange Craisins. This recipe is delicious and a keeper for us:
I love this salad too, so the last time I went to Whole Foods I made a note of all the ingredients and decided to try and replicate it myself. My experiment succeeded beyond my wildest expectations - I managed to make a near-exact replica of their salad. Below is the recipe that I devised. Enjoy!
Israeli Couscous with Cranberries and Pecans (a la Whole Foods) Serves: 4-6
Salad:
2c Israeli couscous, uncooked
1c dried cranberries
1c toasted pecans, quartered
2 scallions, minced
Dressing:
3T canola oil
1.5T champagne vinegar
Zest of 1 orange
Juice of 1/2 the orange you just zested
1/2 t turmeric
1/2 t dried thyme
1/2 t dried tarragon
Salt and pepper to taste
Directions:
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!
Posted at epicurious swap by ach77
I love this salad too, so the last time I went to Whole Foods I made a note of all the ingredients and decided to try and replicate it myself. My experiment succeeded beyond my wildest expectations - I managed to make a near-exact replica of their salad. Below is the recipe that I devised. Enjoy!
Israeli Couscous with Cranberries and Pecans (a la Whole Foods) Serves: 4-6
Salad:
2c Israeli couscous, uncooked
1c dried cranberries
1c toasted pecans, quartered
2 scallions, minced
Dressing:
3T canola oil
1.5T champagne vinegar
Zest of 1 orange
Juice of 1/2 the orange you just zested
1/2 t turmeric
1/2 t dried thyme
1/2 t dried tarragon
Salt and pepper to taste
Directions:
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!
Posted at epicurious swap by ach77