Copycat Whole Foods salad (via epicurious)

Salad:
2 cups Israeli couscous, uncooked
1 cup dried cranberries (I used Trader Joe's dried orange cranberries)
1 cup toasted pecans, quartered
2 scallions, minced

Dressing:
3 tbsp canola oil
1.5 tbsp champagne vinegar (I used regular white wine vinegar)
1 orange, zest
1/2 orange, juiced
1/2 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried tarragon
Salt and pepper to taste

Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!