- 3 cup couscous, cooked
- 3 cup scallion stalks sliced, white and green parts separated
Add lemon juice and zest to a large bowl; whisk in olive oil and season with kosher salt and freshly ground pepper, to taste.
Stir in scallion whites, cranberries, and couscous and toss to combine.
Check for flavor, season if necessary.
Garnish with scallion greens.