Craisin Pecan Israeli Couscous

Prep Time: 15 mins | Cook Time: 16 mins | Course: Dinner | Serves: 8 

Toasted Israeli couscous with craisins, pecans, green onions, and mandarin cream folded into this delicious somewhat sweet, yet savory salad. 

1 ½ cups Israeli couscous 

2 cups water 

1 cup craisins

1 cup pecans 

4 green onions

2 mandarins, zested and juiced

2 Tbsp champagne vinegar 

1 cup heavy cream

1 10-oz can mandarins, drained (optional)

In a dry skillet, toast, couscous until it is a light golden brown; about four minutes. Transfer to a saucepan with the water and bring to a boil, cover with a lid, and lower the heat to medium. Cook for about eight minutes or until water is absorbed, allow to cool. Toast pecans for 2 to 3 minutes in the previously used skillet over medium heat, then allow them to cool. Stir craisins, pecans, green onions, mandarin zest, mandarin juice, and champagne vinegar into the couscous. Whip the heavy cream to soft peaks and stir into the couscous with drained mandarins (if using).