Ingredients

• 1/2 cup celery
• 1/2 cup cucumber
• 1/2 cup green onion
• 1 tablespoon parsley
• 1 tablespoon olive oil  
• 1-1/2 cups couscous, uncooked
• 1/4 cup lemon
• 2 teaspoons fresh lemon zest
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1 cup dried cranberries, sweetened

Preparation

1. Chop celery, cucumber, onion and parsley.
2. In a sauce pan, combine 2 cups water with olive oil and bring to a boil. Stir in couscous and cover. Remove from heat; let stand 5 minutes. Transfer couscous to a large serving bowl and cool in refrigerator while preparing the other ingredients.
3. Combine lemon juice with cayenne pepper and cumin.
4. To the cooled couscous, stir in the lemon juice and seasonings, chopped vegetables, cranberries and parsley; mix well with a wooden spoon.
5. Return to the refrigerator for several hours. Fluff with a fork before serving. Garnish with lemon slices and parsley. 

Helpful hints

• A 10-ounce box of couscous is equal to 1-1/2 cups.
• Serve cold as a salad.
• Great for a picnic or for a buffet or a pot luck.