Cranberry Orzo Salad - cooking recipe

Ingredients

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

Preparation

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