Ingredients

For the Couscous

• 1 1/2 cups vegetable broth
• 1 cup Israeli couscous
• 1/2 teaspoon turmeric
• 1 teaspoon thyme
• 1 teaspoon tarragon

For the Vinaigrette

• 3 tablespoons fresh-squeezed orange juice
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 4-5 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dried cranberries, or to taste
• 1/4 cup pecans, or to taste
• sliced green scallions

Preparation

For the Couscous

1. In medium saucepan, bring vegetable broth to a boil over medium-high heat.
2. Stir in Israeli couscous, turmeric, thyme, tarragon and a pinch of salt.
3. Reduce heat and cook for about 10 minutes or until couscous is tender, then drain and place in a bowl.

For the Vinaigrette

1. Whisk together orange juice, vinegar, honey, olive oil, salt and pepper.
2. Pour on couscous, then add in cranberries, pecans and green scallions; toss to combine.
3. Serve immediately or eat chilled.