1. In a medium saucepan, bring the water and 1 Tbsp. of oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and set aside to cool.

2. Rinse and trim brussels sprouts.  Cut in half lengthwise then slice crosswise into thin strips.

3. In a large bowl combine couscous, brussels sprouts, cranberries and nuts.

4. In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper.  Mix or shake well.  Pour dressing over salad and serve.