Most of the time, me and Whole Foods are buds. There is this one really delish salad in their salad bar area that is sooo good, I ’bout died and gone to heaven. But for some reason WF peeps be real quiet about the recipe. (In case you haven’t noticed the drastic change in tone yet, I’m reading The Help and now I only write/talk like Abileen).
Luckily, we have Google for these kinds of things, and I found a recipe after a little bit of searching. In an ironic twist, I bought most of the ingredients at Trader Joe’s.
Orange Cranberry Pecan Couscous Salad, thank god for this girl who recreated it and shared the recipe with me. Of course I further tweaked it.
I brought this to a barbeque last night and I think there were about 22 people there. There was about a cup leftover. So let’s just say this serves 23.
2 boxes of Israeli couscous from Trader Joe’s (this is about 2 2/3 cups of couscous)
2 cups dried cranberries (if you can get the orange flavored ones from Trader Joe’s they are even better)
2 cups chopped pecans (or any combination of nuts. I was a little short on pecans so I did about 1 1/2 cups pecans + 1/2 cup sliced almonds)
6 T canola oil
3 T champagne vinegar (I had an orange muscat champagne vinegar from TJ’s which was great, but any will work)
zest from one orange
juice from one orange
1 t thyme
1 t turmeric
Cook the couscous according to package directions, but throw the cranberries in for the last minute of cooking to soften them up.
Make the dressing by whisking together all the ingredients in a small bowl.
Combine the dressing, nuts, scallions, and couscous in a large serving bowl, strap it on your bike and bring it to your barbeque. Make nice with Whole Foods again.