The typical Thanksgiving and Christmas spreads include a number of calorie bombs—stuffing, mashed potatoes gravy, macaroni and cheese, casseroles, etc. Fat, oil, carbs, repeat. I don’t have any scientific proof to back this up, but I’m guessing no one has ever set a PR on the day after either of these holidays.
That’s what I was thinking several years back when I found myself in late November with a half marathon just around the corner. Fearing a major setback in my training, I went on a mission to find lighter fare that I could bring to family gatherings. After an obsessive amount of research and kitchen hours, I picked a couscous salad with dried cranberries and pecans to debut on turkey day.
It has since become my most requested holiday staple, although the lighter flavors pair great with poultry year round.
Couscous Salad with dried Cranberries and Pecans
1 cup couscous
Salt
2 large carrots grated
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup olive oil (or more as needed)
Grated zest and juice of 1 lemon (or more juice as needed)
1 teaspoon coriander
Black pepper
to taste
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
1. Put the couscous in a small pot and add 1 1/2 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 salt and pepper. Use two 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.
Yield: 4 servings. Note: the above amounts can be doubled without a problem.