100_1511Our family has a new favorite salad this summer. We serve it over lettuce greens from our garden, and it uses scallions from the garden as well. We based it on a version sold in the Whole Foods Deli, modifying in more to our family preferences.

2 c uncooked pearl couscous (also called Israeli couscous)
Salt
4 T olive oil
Clove garlic, minced
2 T white wine vinegar
Zest from one orange
Juice from 1/2 orange
2 T honey or agave syrup
1 t turmeric
1 t thyme
1 t tarragon
1/2 ground black pepper
1 c dried cranberries
1 c raw pecan pieces
6 scallions, chopped

Cook the couscous according to package directions, salting to taste. Saute the garlic in 1 T olive oil and toss into the couscous.

While the couscous cools, in a large bowl whisk together the remaining oil, white wine vinegar, orange zest and juice, honey or agave syrup, turmeric, thyme, tarragon and black pepper. When the couscous has cooled, add it and the cranberries, pecan pieces and chopped scallions. Toss together, and refrigerate until serving.

You can serve immediately, but I think it tastes best when the flavors have blended together overnight.

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