Ingredients:

  • 1 cup fine grain couscous (not Israeli/Pearl)
  • 1 cup + 2 Tbsp boiling water or vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup pecans (halves or pieces)
  • 1/2 cup packed fresh parsley, finely chopped
  • 1/4 cup packed fresh mint, finely chopped
  • 1 small shallot, very finely minced
  • 1/3 cup crumbled feta cheese (optional)
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1/2 tsp salt (or to taste)
  • Freshly ground black pepper (to taste)

Instructions:

  1. Heat a dry skillet over medium heat. Add pecans and toast for 3-5 minutes, stirring constantly, until fragrant. Remove immediately to a plate to cool completely, then roughly chop.
  2. Bring the water or vegetable broth to a rolling boil. Place couscous in a large bowl. Pour the boiling liquid over the couscous, stir once, cover tightly with a lid or cling film, and let stand undisturbed for 5 minutes.
  3. After 5 minutes, remove the lid. Use a fork to gently fluff the couscous, separating the grains. Let it cool slightly (about 5 minutes).
  4. While the couscous rests, whisk together the olive oil, lemon juice, Dijon mustard, honey/maple syrup, salt, and pepper in a small bowl until well emulsified to create the vinaigrette.
  5. Add the cooled, fluffed couscous to the large bowl. Add the dried cranberries, toasted pecans, minced shallot, chopped parsley, and mint.
  6. Pour about three-quarters of the vinaigrette over the salad mixture. Gently fold everything together until evenly coated. Taste and add more dressing if needed. Fold in the crumbled feta, if using.
  7. Serve immediately at room temperature, or cover and chill for at least 10 minutes to let the flavours marry before serving.