Couscous Salad

(WTNH) -- The Naptime Chef makes couscous salad with blue cheese & dried cranberries.

Couscous Salad with Blue Cheese & Dried Cranberries
Makes 4 servings:

11/2 cups (10 ounces) uncooked plain couscous
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
Zest and juice of 1 medium lemon
1/4 teaspoon kosher salt
1 cup (4 ounces) dried cranberries
1 cup (4 ounces) crumbled blue cheese
1/2 cup chopped scallions (about 3), white and light green parts only
3/4 cup (3 ounces) pecans, coarsely chopped

1. Prepare the couscous according to package directions, making sure to fluff it well with a fork when it’s cooked.

2. In a small bowl, whisk together the olive oil, vinegar, lemon zest, lemon juice, and salt. Set aside.

3. Pour the prepared couscous into a large mixing bowl. Add the cranberries, blue cheese, scallions, and pecans and pour the dressing evenly over the top. Mix everything together lightly with a fork so the ingredients are lightly coated with the dressing and the mixture stays fluffy.

4. Taste the salad for seasoning, and add another pinch or two of salt if necessary.
Make-Ahead Tips: This salad tastes better when made ahead; the resting time allows the couscous and cranberries to absorb the flavors of the dressing. I recommend making it at least 2 hours in advance and chilling it, covered, in the refrigerator before serving.

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