Yield: 10-12 servings

Ingredients:

3 cups couscous
1 1/2 cups sweetened dried cranberries
2 Tbs. curry powder
2 tsp. salt, or to taste
2 tsp. sugar
1/2-cup orange juice
1/2-cup extra-virgin olive oil
1/2-cup scallions, trimmed and thinly sliced on an angle
1/4-cup chopped fresh Italian parsley
juice of one lemon
1 1/2 cups toasted walnuts

Instructions:

1. Stir couscous, cranberries, curry powder, salt and sugar together in a heatproof bowl.
   
2. Bring three cups water to a boil and pour it over couscous.
   
3. Add orange juice, give it a big stir, cover bowl with a dish and let it stand.
   
4. Give it a big stir once or twice, until liquid has been absorbed and couscous is tender, about five minutes. Fluff couscous with a fork.
   
5. Add oil, scallions, parsley, lemon juice and toasted walnuts if using them. Stir until everything is distributed evenly throughout couscous.

Note: You can prepare this up to two hours ahead of time and keep at room temperature until you're ready to serve. Check seasonings to taste just before serving.

David Lieberman
Chef and Food Network Host
www.foodnetwork.com