Couscous Salad with Dried Cranberries and Pecans Recipe

Directions:

1. Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
2. Set aside to cool.
3. Place the couscous, cranberries, and turmeric in a large bowl.
4. Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
5. Let sit for 10 minutes.
6. Remove the cover, then fluff the couscous with a fork.
7. Cover again and let sit 5 more minutes.
8. Stir in the pecans, peas, scallions, cucumbers, and basil.
9. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
10. Pour over the couscous.