• Preheat the oven to 350°F.
• Put the pecans in a bowl, sprinkle the melted butter over them, and toss until they are all well coated.
• Sprinkle the pecans with sugar and gently toss again until they are lightly coated. Line a baking sheet with parchment paper and spread the coated pecans out in a single layer. Bake in the oven for 15 minutes. Remove from the oven and let the pecans sit until cool enough to touch.

Make the dressing:

• Place the olive oil and balsamic vinegar in a small jar. Cover and shake until the dressing is well mixed. Season to taste with salt and pepper.

Make the salad:

• Place the salad greens in a large bowl.
• Add chopped fresh basil, cilantro, and sliced onion.

Cook the couscous:

• Toast couscous in butter for 3-5 minutes over medium heat.
• Bring water to a boil. Add the pearl couscous and salt. Return to a boil, then reduce heat to a simmer. Cover and cook until tender, about 15 minutes. Drain any remaining water.
• Add it to the salad.
• Add the dried cranberries and pecans.
• Pour ¼ cup vinaigrette over the salad and mix gently to coat the ingredients.
• Finish the salad with crumbled Feta cheese or crumbled goat soft cheese.