1 cup couscous, preferably whole wheat
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 one lemon, or more as needed
1 tsp coriander
pinch of cayenne, or to taste
1/2 cup chopped fresh parsley
1 tbsp chopped fresh sage, or 1 tsp 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 proceeded.)
3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you'd like, and serve!
This recipe is sourced from NYT Cooking.