Curried Couscous Salad with Dried Cranberries

This delicious recipe was sampled at the E-town Potluck on Dec. 28, 2007 and contributed by Bonnie Young

1 (5.8-ounce) box instant couscous
3/4 cup dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1/2 orange, juiced
2 tablespoons extra-virgin olive oil
3 scallions, trimmed and thinly sliced
1/4 cup chopped fresh Italian parsley leaves

1/2 lemon, juiced
Lots of freshly ground pepper

Heat the curry powder in a dry skillet before using. Then stir the couscous, cranberries, curry powder, and salt 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.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice and pepper. Stir until everything is distributed evenly throughout the couscous. Make this up to 2 hours ahead of time and keep at room temperature until you're ready to serve, or you can refrigerate this and serve the next day.