Israeli Couscous with Celery, Scallions and Cranberries

Ingredients

• 2  bay leaves 
• 1  blood orange zest 
• 4 servings big fat finishing oil 
• 2 ribs celery sliced
• 0.3 cup champagne vinegar 
• 0.5 cup cranberries dried
• 0.5 bunch parsley fresh finely chopped
• 2 cloves garlic smashed finely chopped
• 1 cup israeli couscous 
• 4 servings kosher salt 
• 3  scallions sliced

Equipment

• bowl
• sauce pan

Directions

1. Watch how to make this recipe.
2. Fill a medium saucepan with water.
3. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
4. Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.
5. Stir in the couscous, parsley and scallion greens.
6. Drizzle with oil. Taste and re-season.
7. Serve warm or at room temperature.