Two a Healthy Life

One couple on a mission to become healthy

Cranberry Pecan Carrot CousCous

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 A few years ago as I was searching for Thanksgiving side-dish ideas I came across a New York Times recipe for couscous with cranberries, pecans and carrots. I love this dish because it has bright clean flavors that help balance out fatty meals.

            Saturday Nathaniel and I had his co-worker and his co-workers wife over for dinner and this was one of the sides I prepared. I doubled the recipe which made WAY more than four adults could reasonably eat at dinner time.

            Some of the leftovers made for a great light lunch today.           

Enjoy!

Ingredients:

 

1 cup couscous

Salt


2 large carrots grated


1/2 cup chopped pecans


1/2 cup chopped dried cranberries


1/4 cup chopped scallions


1/4 cup olive oil (or more as needed)


Grated zest and juice of 1 lemon (or more juice as needed)


1 teaspoon coriander


Black pepper
to taste

1/2 cup chopped fresh parsley


1 tablespoon chopped fresh sage (or 1 teaspoon dried)

1. Put the couscous in a small pot and add 1 1/2 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 salt 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.

Yield: 4 servings.

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Author: Alex Washburn

I am a photo editor living in California.

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