Couscous Salad With Dried Cranberries and Pecans

This combination of pecans, cranberries and couscous has the feel and flavor of a classic Thanksgiving dish. It can also be made a day in advance.

Ingredients

• 1 cup couscous, preferably whole wheat
• Salt
• 2 large carrots, grated
• ½ cup chopped pecans
• ½ cup chopped dried cranberries
• ¼ cup chopped scallions
• ¼ cup olive oil, or more as needed
• Grated zest and juice of 1 lemon, or more juice as needed
• 1 teaspoon coriander
• Pinch of cayenne, or to taste
• Black pepper
• ½ cup chopped fresh parsley
• 1 tablespoon chopped fresh sage, or 1 teaspoon dried

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    451 calories; 24 grams fat; 2 grams saturated fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 7 grams protein; 36 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings.

Preparation

1. 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.
2. 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.)
3. 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.