* 1 cup shelled pecans
*1 and one-half cups couscous
* 1 cup dried cranberries
* one-half teaspoon turmeric
* 2 cups boiling water
* 1 cup thawed frozen peas
* 3 scallions, very thinly sliced
* 2 medium cucumbers, peeled, seeded, and diced
* one-fourth cup shredded fresh basil
Lemon Dressing
* Zest of 1 lemon
* one-third cup lemon juice
* 3 garlic cloves, minced
* one-half teaspoon salt
* Freshly ground black pepper
* one-third cup olive oil
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1. Preheat oven to 350 degrees.
2. Toast pecans in a shallow pan until fragrant, approximately 5-7 minutes.
3. Set aside.
4. Place the couscous, cranberries, and turmeric in a large bowl.
5. Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
6. Let sit for 10 minutes.
7. Remove cover and fluff the couscous with a fork.
8. Cover again and let sit 5 more minutes.
9. Stir in the pecans, peas, scallions, cucumbers and basil.
10. Combine dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
11. Pour over the couscous mixture and stir.
12. Let the salad sit at least 1 hour before serving to allow the flavors to blend.
13. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving.
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