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.

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.