Curried Couscous Salad With Dried Sweet Cranberries

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 (5 7/8 ounce) box instant couscous
• 3/4 cup dried sweetened cranberries
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 orange, juice of
• 2 -3 tablespoons extra virgin olive oil
• 3 -4 scallions, trimmed and thinly sliced on an angle
• 2 tablespoons fresh italian parsley, chopped
• 1/2 lemon, juice of
• 3/4 cup walnuts, chopped and toasted
• 1 pinch fresh ground pepper

Recipe

• 1 stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. bring water (amount will be listed on package directions) to a boil and pour it over the couscous. add the orange juice. give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• 2 fluff up the couscous with a fork. add the olive oil, scallions, parsley, lemon juice, and walnuts. stir around until everything is distributed evenly throughout the couscous. make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. check the seasonings just before you serve the salad and add salt and pepper, to taste.
• 3 note: to toast the walnuts, spread them out on a baking sheet and bake in a 400 degree f oven until they turn a shade darker, about 8 minutes.