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+ servings

Cranberry and Pecan Israeli Couscous


  • Salad
  • 2 cups Israeli couscous, uncooked
  • 1 cup dried cranberries
  • 1 cup toasted pecans, quartered
  • 2 scallions, minced

  • Dressing
  • 3 Tbsp olive oil
  • 1 ½ Tbsp champagne vinegar
  • 1 orange zest (organic is a good idea here)
  • ½ orange, juiced
  • 1 clove garlic, minced
  • ½ Tbsp honey
  • ½ tsp turmeric
  • ½ tsp dried thyme
  • ½ tsp dried tarragon
  • salt and pepper, to taste


  • 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.
  • In a small bowl, whisk together the oil, vinegar, orange zest and juice, garlic, honey, spices, and salt and pepper.
  • In a large bowl, combine the couscous, cranberries, pecans, and scallions. Pour the well-whisked dressing over it and toss to combine.
  • Serve immediately, or chill in the fridge for a few hours to blend the flavors.
  • Enjoy!