Shabbat Recipes: Israeli Cous Cous

Israeli Couscous 
with Cranberries and Pecans 

Serves: 6-8
Time: 30-40 mins

Ingredients:

Salad:

3c Israeli couscous, uncooked

1c dried cranberries

1c toasted pecans, quartered

3 scallions, minced

2-3 cloves minced garlic

Dressing:

1/4c canola oil

1/4c honey

2T champagne vinegar

Zest of 1 large Valencia orange

Juice of 1⁄2 the orange you just zested (all if orange is small)

3/4 t turmeric

1 t dried thyme

1 t dried tarragon

1/2t ground cardomom

1/4 t Sea Salt

white pepper to taste (fresh ground preferred)

Directions:

1. 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, garlic, toast and chop the pecans, and make the dressing.

2. In a small bowl, whisk together the canola oil, honey, vinegar, orange zest and juice, spices and salt and pepper. (Or mix in a food processor – drizzle the oil in last)

3. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the dressing over it and toss to combine.

4. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!