Israeli (Pearl) Couscous with Cranberry & Walnut Cold Salad

2/3 cup Osem Israeli Couscous

3 tsp consomme

6-7 scallions, sliced 1/4"

1 red onion, sliced thin (about 2" diameter)

Lime zest to taste

Orange zest to taste

Juice of half an orange

2 tbsp olive oil

Salt to taste

1 tsp light brown sugar

2 tsp sweetened cranberries (Craisins)

1/2 cup walnuts (or pecans)

Juice of one lemon

Boil couscous in 3 cups of water with consomme for 12 minutes. Drain and run under cold water to chill. Add all remaining ingredients and toss until well mixed. Season to taste. Refrigerate before serving.

Note:For 8-10 people, I use 2 boxes of couscous, and increase the rest of the ingredients 2-3 times. One box of this couscous is about 1-1/3 cups. I also use more Craisins than the recipe calls for, about a handful. Don't substitute regular couscous; use the Israeli.