Sunday, January 23, 2011

Curried Couscous with Cranberries


1- 8.8 ounce bag  Israeli Couscous(Pearl couscous)
¾  cup dried Cranberries
1 tbs. Curry powder
1 tsp. salt
1 tsp. sugar
½  Orange. Juiced
3 tbs. Olive oil
3-4 Scallions trimmed and sliced thinly on a angle
2 tbs. chopped Parsley
1/4 cup Lemon juice
¾ cup Walnuts, toasted
Freshly ground pepper


Fix the Couscous according to the package. Stir in the Cranberries, Curry powder, salt, and sugar and the Orange juice while the Couscous is cooking. Give it a big stir and let set till Couscous is tender.
   Fluff up the Couscous  with a fork and add the Olive oil , Scallions, Parsley, Lemon juice and toasted Walnuts and mix well. Make 2 hours ahead of time and keep at room temperature until ready to serve. Add salt and pepper to taste before serving.

* to toast the walnuts, spread them out on a baking sheet and bake at 400 degrees oven until they turn a shade darker about 8 min.