Instructions: Rehydrate the dry couscous in 1-1/2 cups of the boiling water. Let couscous stand for 5 to 10 minutes until water is absorbed. rehydrate the dried cranberries in the remaining boiling water. Let stand for 10 minutes and drain.

Combine the rehydrated couscous and drained cranberries with the carrot, celery, and walnuts in a large salad bowl. Whisk together the remaining ingredients and pour over the salad. Chill for several hours before serving.

Makes 6 (1 cup) Servings.

Description: "Heres another great salad using fiber-rich grain and dried cranberries."

The Flavorful Seasons Cookbook, by Robyn Webb, $14.95,

NOTES : Original recipe called for 2 tbsp canola oil. I changed it to orange juice, etc. This is the NA for the original recipe.

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