1 8-9 oz. package Israeli Coucous. If you can't find this use pastina. Do not use regular couscous, they are not the same thing!
1c dried cranberries
1c toasted pecans, quartered
2-3 scallions, minced
3T canola oil
1.5T white wine vinegar
Zest of 1 orange
Juice of the orange you just zested
1⁄2 t turmeric
1⁄2 t dried thyme
1⁄2 t dried tarragon
1/2 - 1 t curry powder - depending how much curry flavor you like
Salt and pepper to taste
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, toast and chop the pecans, and make the dressing.
2. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.
3. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.
4. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!