MARK BITTMAN’S AUTUMN RECIPES

Couscous Salad with Dried Cranberries & Pecans From Food Matters

Cookbook by Mark Bittman Makes 4 servings

INGREDIENTS: 1 cup couscous, preferably whole wheat Salt 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 Black pepper ½ cup chopped fresh parsley 1 tablespoon chopped fresh sage, or 1 teaspoon dried

DIRECTIONS:

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.