Recipe: Couscous Salad

I made this at Thanksgiving this year (my sister is vegan so I always try to find things she can eat too). It went over really well (minus my sister-in-laws mother who responded "couscous for Thanksgiving?"). I'm a huge fan of couscous - I could eat it plain for days and days but am always looking for ways to spruce it up a little.

Ingredients:

1 cup couscous, preferably whole wheat

Pinch of 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

Pinch of cayenne, or to taste

Black pepper

1/2 cup chopped fresh parsley

1 tablespoon chopped fresh sage, or 1 teaspoon dried

Preparation:

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.