Cous Cous Salad

1. Cover bottom of pot with regular vegetable oil and add 2 cups of couscous. 2. Fry couscous in the oil on high heat, constantly stirring, until it begins to brown. 3. Once browned, add enough water so that it is ~1-1.5 inches above cous cous. Salt (generally 1/2 tsp salt per cup couscous) and stir. 4. Bring to a boil and then cover and adjust heat to low until couscous is fluffy and all water has evaporated. 5. Set aside, and let cool. 6. Cut cucumbers into small cubes, dice scallions, and chop parsley finely and add to cous cous once cooled. 7. Add almond slivers and craisins based on your own amount preference. Then add olive oil (eyeball), lemon, salt and pepper (to taste), and stir all ingredients.