Whenever I travel, the best dinner in the land of fast-foods it is simply the Whole Foods salad bar. On it, is a golden colored Israeli couscous salad with cranberries. I’ve been wanting to try to replicate it at home for a while. I’ve tweaked this recipe, changing a few ingredients (like omitting turmeric because it’s not in my spice cabinet, which meant that mine didn’t have the traditional golden color).

It was delicious and super easy.

1 box Trader Joes Israeli Couscous (1 1/3c dry)
1 3/4 cup Vegetable Broth
1 bay leaf
1 cinnamon stick
1 cup dried cranberries 
1 cup toasted walnuts, chopped
2 scallions, chopped

Dressing:
1/2 orange, juiced 
jest of 1 orange
3 Tablespoons olive oil
1 Tablespoon seasoned rice vinegar
1/4 teaspoon dried thyme
1/8 teaspoon ginger powder 

Bring broth to a boil. Add couscous, cinnamon stick, and bayleaf. Cook ten minutes, or until al dente. Remove leaf and cinnamon stick. If there’s remaining liquid, drain, but do not rinse.

In a large bowl, combine cooked couscous, cranberries, walnuts, and scallions.

Whisk together dressing ingredients and pour over couscous mixture.

Serve immediately or chilled.