Makes 4 servings
1 cup couscous, preferably whole wheat
2 large carrots, grated
½ cup chopped pecans
½ cup dried cranberries
¼ cup chopped scallions
¼ 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
½ cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried
1. Put the couscous in a small pot and add 1½ 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 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.
Per Serving (with ¾ teaspoon salt): Calories 450; Fat 24 g; Sat Fat 3 g; Protein 9 g; Carbs 56 g; Fiber 10 g; Cholesterol 0 mg; Sodium 390 mg.