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Parve
Easy
4 Servings
Allergens 
30 Minutes
Diets
In the spirit of the upcoming Purim holiday, I challenged myself to come up with an interesting variation on a typical dish. Not wanting to stray too far from the norm (i.e. a dish that would really be eaten and enjoyed), I remembered a fabulous dish that my cousin Shani makes that always left me wondering whether it was a salad or side dish. Whatever you decide to serve this versatile, tasty dish for… enjoy! Serve with Best Ever Grilled Baby Chicken
1 (8.8-oz./250-g.) box Gefen Israeli Couscous
1/2 cup Gefen Dried Cranberries
3/4 cup candied pecans, chopped
5 scallions, sliced
1/3 cup canola oil
1/4 cup Tonnelli Apple Cider Vinegar
1 tablespoon water
1 tablespoon Gefen Honey
1 tablespoon orange juice
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1 tablespoon lemon juice
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon dried basil
Prepare couscous according to package directions and allow to cool.
Add dried cranberries, pecans, and scallions. Toss to combine.
Whisk together dressing ingredients in a small bowl. Pour dressing over couscous mixture. Toss and serve.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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