I promise, and I deliver. See Joshua?
I know it’s technically still summer, but frankly it’s starting to feel a whole lot like fall out there. Which has me craving different flavors (mostly pumpkin). This salad is fall to me. Pecans, cranberries, toasty Israeli couscous. I don’t know why I associate it with this time of the year but I just do.
I found this recipe in Kosher By Design Lightens Up and have found that it’s always a big hit!
Here’s what you need:
- tbsp. olive oil
- 2 8.8 oz. packages Israeli couscous (Trader Joe’s sells it)
- 4 cups boiling water
- 1/3 cup canola oil
- 1/4 cup apple cider vinegar
- 1 tbsp. water
- 1 tbsp. honey
- 1 tbsp. orange juice
- 4 cloves fresh garlic, minced
- juice of 1/2 lemon
- 1/2 tsp. turmeric
- 1/2 tsp. dried thyme
- 1/2 tsp. fine sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. dried tarragon
- 1/2 cup dried cranberries
- 3/4 cup coarsely chopped pecans
- 5 scallions, thinly sliced
- 4 sprigs fresh thyme (just the leaves)
Heat the olive oil in a large soup pot over medium heat and add couscous. Toast it until it is slightly browned, then add 4 cups boiling water. Cover the pot and simmer on low for about 10 minutes, or until the water is absorbed.
While the couscous simmers, combine the canola oil, cider vinegar, water, honey, orange juice, garlic, lemon juice, turmeric, thyme, salt, pepper and tarragon. Using a whisk or immersion blender, blend the dressing until it is fully combined.
By the way…do you have one of these things? You should. It’s awesome.
Once the couscous is done, fluff it with a spoon or fork and pour the dressing in. Add the cranberries, pecans and scallions and toss fully to combine. You can do this up to 3 days in advance.
Right before serving, garnish the salad with the fresh thyme.