Curry Couscous Salad

This is recipe I doctored up from David Leiberman and whatever I had in the fridge.  I like lots of stuff in  the salad so it's more veggies and fruits than couscous.  Last night I threw in left over corn and green beans.  It was great.   You can also do it with quinoa.

•  1 cup instant couscous
• 3/4 cup dried cranberries
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 orange, juiced

• 3-4  T Olive oil
• 3 to 4 scallions, trimmed and thinly sliced on an angle
• 1/2 lemon, juiced
• 3/4 cup nuts, toasted
• Freshly ground pepper
• Diced apple

Mix the first 5 ingredients together.  Boil one cup of water.  Take it off the heat.  Add the couscous to the water, add the orange juice, mix well and cover the pot and let it sit for about 5 minutes. 

Fluff it with a fork then add the rest of the ingredients, and anything else you want to add.  Let it sit for at least an hour or refrigerate.  It's best served room temperature.