Compete with the Whole Foods: Cranberries, pecan, sweet pea. israel couscous

I have been loving the cranberries, pecan couscous in Whole foods and have planned to make it for long and today it finally comes true :)

The way to cook is kinda like risotto, but no wine here
1. Heat olive oil, add minced garlic, shallot, couscous , turmeric ( it is where the YELLOW color comes from !) until couscous becomes a little brown

2. Add water cranberries, pecan, tarragon, orange juice, boil it, until it is done

3. I would like to mix some dried cranberries too, because after boiled, the cranberries lose their beautiful color.

4. Usually we want to stir the cooked couscous, let it cool down soon. Or use ice water.
But for efficiency, I just add frozen sweet peas , and I think it also works :)

Now squeeze some lemon juice, and mince fresh basil. I want to say my Basil-Lemon is super magic and it very highlights the couscous

sK admitted he likes couscous too, so I do hope he likes this version.( it has orange flavor, sK!)