Cranberry Orzo Salad

• 1 lb dry orzo pasta
• 2 cups boiling water
• 1 teaspoon kosher salt
• 1 1/2 tablespoons curry powder
• 1 bunch green onion (thinly sliced)
• 19 ounces garbanzo beans (drained)
• 1 red pepper (diced)
• 1 yellow pepper (diced)
• 1 1/2 cups dried cranberries
• 1 teaspoon kosher salt (or to taste)
• fresh ground pepper (to taste)
• 5 tablespoons rice vinegar
• 1/2 cup olive oil
• 1 teaspoon kosher salt (or to taste)
• 1 seedless cucumber

1. Cook orzo according to package instructions.
2. Slice the cuke lengthwise, then slice it.
3. Add scallions, chickpeas, cukes, diced peppers and dried cranberries to orzo and toss to mix.
4. Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary.
5. Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.

orzo pasta, boiling water, kosher salt, curry powder, green onion, garbanzo beans, red pepper, yellow pepper, cranberries, kosher salt, fresh ground pepper, rice vinegar, olive oil, kosher salt, cucumber

Taken from www.food.com/recipe/cranberry-orzo-salad-234499 (may not work)