Curried Couscous Salad with Dried Sweet Cranberries

1 box instant cous cous

3/4 cup sweetened. dried cranberries

1 TBSP curry powder

1 tsp salt

1 tsp sugar

1/2 orange, juiced

2-3 TBSP extra virgin olive oil

3-4 green onions

2 TBSP chopped fresh flat leaf parsley

1/2 lemon, juiced

3/4 cup chopped and toasted walnuts

fresh ground pepper

Dump the cous cous into a heatproof bowl. Add the appropriate amount of boiling water to the cous cous (according to package directions). Add the orange juice. Give it a big stir, cover the bowl tightly with saran wrap and let it stand until the water is absorbed and the cous cous is tender, about 5 minutes.

Fluff the cous cous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is well distributed evenly throughout the cous cous. Make at least 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings right before you serve and add salt and pepper to taste.