Curried Couscous Salad with Dried Sweet Cranberries

Ingredients

• 1.5 cups instant organic couscous
• 3/4 cup sweetened dried cranberries
• 1 tablespoon curry powder
• 1 teaspoon Himalayan salt
• 1 teaspoon coconut palm sugar
• 1 orange, juiced
• 1 tsp Ghee
• 1/2 red onion, thinly minced
• 1/2 lemon, juiced
• 3/4 cup chopped walnuts, toasted
• Freshly ground pepper

Directions

Saute the onions in the ghee, then set aside. 
Mix together the orange juice, lemon juice, curry powder, salt, palm sugar and pepper in a bowl. 

In the pan on the stove add the couscous, cranberries (heat off). Bring water (amount will be listed on package directions...however mine was from a bin so no instructions, I ended up putting around 2 cups+) to a boil (in teapot) and pour it over the couscous. Then add the orange juice mix. 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. If it gets too dry and not soft yet add more hot water. The couscous will absorb the water and soften.

Fluff up the couscous with a fork. Add the sauted onions and walnuts. Stir around 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.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

 All ingredients

 Saute onions

 Mix all other ingredients

 In a pan add the couscous and cranberries

 pour on boiling water and spiced orange juice mix

 The couscous absorbs the water fast, keep covered for about 5 minutes, stir a couple times

 Mix in the toasted walnuts and sauteed onions

 Fluff when all the water is absorbed, and it's ready to serve! Great hot, but also served at room temp.