Curried Couscous Salad

From Pam Reisenberg, Home Appetit, from a cooking class I attended. This was so good! *additional add ins: 1 cup chickpeas, drained, chopped olives, crumbled feta, dried figs, dried apricots, currants or raisins.

• Ready In: 16 mins
• Serves: 6

Ingredients

• 3  cups couscous
• 1 1⁄2 cups dried cranberries
• 2  tablespoons curry powder
• 2  teaspoons kosher salt
• 2  teaspoons sugar
• 1⁄2 cup  orange juice
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup scallion, thinly sliced
• 1⁄2 cup Italian parsley, chopped
• 1  to 2  lemon, juice of
• 1 1⁄2 cups walnuts, toasted (optional)

Directions

1. Place couscous, cranberries, curry powder, salt, and sugar together in a heat-proof bowl and mix.
2. Add 3 cups boiling water to the bowl and add the orange juice and stir.
3. Cover the bowl with a dish and let stand 6 minutes.
4. Uncover and stir until the liquid is absorbed and the couscous is tender.
5. Fluff with a fork.
6. Add olive oil, scallions, parsley, lemon juice and toasted walnuts.
7. Mix all ingredients together until evenly distributed; taste and adjust seasonings: salt, pepper and lemon juice.
8. Serve at room temperature.