how to cook cous cous

couscous salad 1 cup couscous 3/4 cup sweetened dried cranberries 1 teaspoon salt 1 teaspoon sugar 1/2 orange, juiced 2 to 3 tablespoons extra-virgin olive oil 3 to 4 scallions, trimmed and thinly sliced 2 tablespoons chopped fresh Italian parsley leaves 1/2 lemon, juiced 3/4 cup chopped walnuts Freshly ground pepper Stir the couscous, cranberries, salt, and sugar together in a heatproof bowl. Bring 1 1/3 cups water to a boil and pour it over the couscous. Add the orange juice. 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. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, 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. Check the seasonings just before you serve the salad and add salt and pepper, to taste.