Lorien's Couscous with Stuff / Lemon Dressing

LORIEN’SCOUSCOUS WITH STUFF/Lemon Dressing 

Note from Mom!  In going through my recipes, I found this.  I'm thinking it is something that Lorien cooked while we were living in New Delhi and that I liked it well enough  to copy the recipe.  I don't know if Lorien remembers this or not but the recipe definitely sounds worth trying.

 

 

1cup shelled pecans

1½ cup couscous

1cup dried cranberries

½tsp. turmeric

2cups boiling water

1cup thawed frozen peas

3scallions thinly sliced

2medium cucumbers, diced

¼cup shredded fresh basil

1. Toast pecans in shallow pan at 350°about 7 minutes. Set aside to cool.
2. Place couscous, cranberries and turmeric in a large bowl. Add the boiling water, stir, and then cover with a large plate. Let sit for 10 minutes. Remove cover and fluff with a fork. Cover again and let sit for 5 more minutes.
3. Stir in pecans, peas, scallions, cucumbers, and basil.
4. Pour *lemon dressing over couscous mixture and stir.
5. Let salad sit at least 1 hour before serving to allow flavors to blend. If it will sit longer than 1 hour, cover and chill…but it should be served at room temperature.

Note:cucumbers should be added close to serving time so they stay crunchy.

LEMON DRESSING 
1/3cup lemon juice
zest of one lemon
3 garlic cloves
1/2 tsp. salt
freshly ground black pepper
1/3 cup olive oil
Combine ingredients in a jar with a tight lid.  Shake vigorously.