Curried Couscous With Dried Cranberries

Total Time
20mins
Prep 15 mins
Cook 5 mins

Posted for 2005 Zaar World Tour. This recipe came from the Cooking Network.. Good Deal with Dave Lieberman show.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

Very good and hassle free.

5 5

Yum! I didn't have parsley or lemon so I used basil and the juice of one small lime. I also didn’t have a 5 7/8 box so I used 1 cup of wheat couscous with one cup of chicken broth. I boiled the broth with sugar, salt, curry, orange juice, and Cranberries (to soften them) and then poured it over the dried Couscous and covered it with plastic wrap for 7min and then added the rest of ingrediants. This came out wonderful! Thanks for sharing!

5 5

This is a keeper! Salty, savory, sweet and with a crunch from the walnuts. I used orange flavored craisins. It was very popular at a potluck - someone even asked "who brought the gourmet couscous dish?" It's perfect for a picnic as there's no dairy or mayo. It's good warm, room temperature, and cold.