Couscous Salad with Dried Cranberries & Pecans
From Food Matters Cookbook by Mark Bittman
Makes 4 servings
INGREDIENTS
~~~~~~~~~~~~~~~~~~
1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
½ cup chopped pecans
½ cup 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
DIRECTIONS
~~~~~~~~~~~~~~~~~~~~
1. Put the couscous in a small pot and add 1½ 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 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.
Nutritional Information
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Per Serving (with ¾ teaspoon salt): Calories 450; Fat
24 g; Sat Fat 3 g; Protein 9 g; Carbs 56
g; Fiber 10 g; Cholesterol 0 mg; Sodium 390 mg.
Photo from Flickr-Rooey202
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