Curried Couscous with Cranberries

School is back in full swing and the cooking has slowed down. But at least one day a week (usually ends up being Saturday or Sunday) I like to go all out and cook a real meal. (Not that tacos and paninis aren't for real, I just mean a dinner with multiple side dishes and even dessert! So last Sunday I roasted this herb marinated pork tenderloin and paired it with a curried couscous salad. The juicy, tender pork medallions went so well with the fluffy sweet couscous. A successful match!

When I first glanced at this recipe I was concerned over the amount of curry powder it called for. A full tablespoon seemed like it would overwhelm the dish, but it did not. It was just right. The little couscous beads soaked up the citrus and curry flavors. Tossed with crunchy green onions, toasted walnuts and sweet chewy cranberries, this salad made a sparkling side dish!

INGREDIENTS
1 cup whole wheat couscous
1 cup boiling water
3/4 cup sweetened dried cranberries
1 Tbsp. curry powder
1/2-1 tsp. salt (to taste)
1 tsp. organic cane sugar
1/2 navel orange, juiced
2-3 Tbsp. extra virgin olive oil (to taste)
4 scallions, thinly sliced
2 Tbsp. fresh Italian parsley, chopped
1/2 lemon, juiced
3/4 cup walnuts, toasted and chopped (can be toasted in a dry skillet over medium-low heat or in the oven)
freshly ground black pepper, to taste

DIRECTIONS

1. In a medium sized bowl, stir to combine the couscous, cranberries, curry powder, salt, and sugar. Bring water to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly with plastic wrap, 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.

2. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve (it can be enjoyed cold, although we liked it best warm). Check the seasonings just before you serve and add salt and pepper, to taste.

Serves 4.

(Adapted from Food Network)