Bold and Pungent

November 8 is "Cook Something Bold and Pungent Day." Who took the time to come up with that? In honor of the day, I'm sharing with you my friend Liz's recipe for curried couscous salad. It's bold and pungent, and so yummy, you can hardly stop eating it! I've taken a big bowl to church potluck dinners, and it's pretty much gone at the end of the meal. Here you go, with thanks to Liz:

Ingredients:
1  5.8-oz box of instant couscous
3/4 c. sweetened dried cranberries
1 T. curry powder
1 t. salt
1 t. sugar
1/2 orange, juiced
2-3 T. extra virgin olive oil
3-4 scallions, trimmed and sliced thinly on an angle
2 T. chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped toasted walnuts
Freshly ground pepper

Putting it together:
Up to two hours before serving:  Stir the couscous, cranberries, curry powder, salt and sugar together in a heatproof bowl. Add boiling water (amount is listed on couscous package) and the orange juice, stir, and cover the bowl tightly. Let it stand, giving it a stir once or twice, until the water is absorbed and the couscous is tender, about five minutes.

Fluff up the couscous with a fork. Add olive oil, scallions, parsley, lemon juice and walnuts. Stir in thoroughly.

Let the salad stay at room temperature until serving. Check seasonings just before serving, and add salt and pepper to taste.

And now you have a bold and pungent salad that everyone will love!