1 tablespoon extra-virgin olive oil
1 tablespoon fresh orange juice
1/2 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper, to taste
1 tablespoon coconut oil or canola oil
1 cup Israeli or pearl couscous
1 1/3 cups pareve chicken broth, chicken broth or vegetable broth
1/4 cup dried cranberries or craisins
1/4 cup coarsely chopped toasted almonds
1/4 cup sliced scallions
3 tablespoons finely chopped fresh mint
In a medium bowl, whisk the oil, juice, zest, 1/4 teaspoon salt, and a good pinch of pepper.
Melt the coconut oil in a medium saucepan over medium heat. Add the couscous and cook, stirring, until light golden, about 3 minutes. Add the broth, bring to a boil, reduce to a simmer, cover, and cook until nearly tender, about 8 minutes. Stir in the cranberries, cover, and cook for 1 minute more.
Toss the couscous, almonds, scallions, and mint with the vinaigrette and serve.