Refreshing Dinner Salad for Hot Summer Days

July is always hot in Chester Springs, PA, but we don't usually cross the 100 degree mark. We are this week and even though I have my air conditioning on, no one in my family wants to eat a heavy meal. We have been having salads galore. I made the following couscous salad for the couple of parties we have been too over the 4th of July weekend. It's easy quick and so far everyone has loved it.

Cranberry Ginger Couscous Salad

1 cup whole wheat couscous
2 cups water
1/2 cup orange juice
1/3 cup tamari
1/4 cup oil ( I used peanut, but olive or sesame would work too)
3 tablespoons rice vinegar
1 tablespoon minced ginger
1/4 slivered almonds
1/4 dried cranberries
1/3 cup carrots, julienne
1/2 sweet onion diced (vidalia)
3 tablespoons thinly sliced scallion

1. Boil water, add couscous, remove from heat let stand 5-10 minutes
2. Remove couscous from pan, fluff with a fork (gently) and chill for about 1 hour
3. Prep onion, ginger, scallions and carrots. 
4. Mix orange juice, oil, tamari, rice vinegar and ginger. Whisk until well blended and a bit frothy
5. Remove chilled couscous
6. Add almonds through onion
7. add half of the orange juice vinaigrette, stir. Add more vinaigrette as needed
8. Let sit for about 30 minutes for flavors to meld and then EAT!

As always feel free to substitute more, less or other veggies.