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Cranberry and Pecan Couscous with Orange Vinaigrette

Cranberry and Pecan Couscous
I must admit…I’ve been neglecting WishfulChef and haven’t posted in months! This Summer has been hectic with work, family functions and a trip to Germany, I just didn’t find the time. But September has begun and now I can breath and finally post a recipe! So now that Summer is over let’s think about the Fall season. My cranberry and pecan couscous is the perfect healthy dish to ease into Autumn weather.

I used Israeli couscous, an Israeli toasted pasta shaped into little balls that’s high in fiber. I think couscous is a bit bland, so I like to cook it with different herbs and spices. For this recipe I added a touch of turmeric giving the couscous a golden hue and tossed in a sweet and tangy vinaigrette to balance out the flavors. And the great thing about this dish is you can eat it warm or cold.

Cranberry and Pecan Couscous_2

Cranberry and Pecan Couscous_1

Cranberry and Pecan Couscous with Orange Vinaigrette

  • 1 1/2 cups vegetable broth
  • 1 cup Israeli couscous
  • 1/2 teaspoon turmeric
  • 1 teaspoon thyme
  • 1 teaspoon tarragon
  • 3 tablespoons fresh-squeezed orange juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 4-5 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dried cranberries, or to taste
  • 1/4 cup pecans, or to taste
  • sliced green scallions

In medium saucepan, bring vegetable broth to a boil over medium-high heat. Stir in Israeli couscous, turmeric, thyme, tarragon and a pinch of salt. Reduce heat and cook for about 10 minutes or until couscous is tender, then drain and place in a bowl.

For the vinaigrette, whisk together orange juice, vinegar, honey, olive oil, salt and pepper. Pour on couscous, then add in cranberries, pecans and green scallions; toss to combine. Serve immediately or eat chilled.

Total Time: 15 minutes
Yield: makes 4 servings

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