Winter fruit couscous salad

11⁄2 cups plain couscous (about 10 ounces);

1⁄2 cup dried cranberries;

3 tablespoons fruity, mild, extra-virgin olive oil or grapeseed oil, divided;

3 tablespoons chopped scallions (white and tender green parts);

1 teaspoon ground cinnamon;

1⁄2 teaspoon ground cumin;

1⁄8 teaspoon cayenne pepper;

2 cups chicken or light-colored vegetable stock;

1⁄2 cup apple juice concentrate;

1 teaspoon kosher salt, plus more to taste;

1 tart apple, cored and cubed;

2 Fuyu persimmons, cored and thinly sliced;

2 tablespoons chopped fresh mint;

1⁄2 cup pecan pieces, lightly toasted;

1⁄2 cup pomegranate arils.

Place the couscous and dried cranberries in a large bowl.
Heat 1 tablespoon of the oil in a small saucepan over medium heat. Stir in the scallions and a pinch of salt and cook, stirring often, until softened, about 3 minutes. Stir in the cinnamon, cumin, and cayenne. Cook, stirring, for 30 seconds. Stir in the stock, apple juice concentrate, and salt. Bring to a boil and pour over the couscous. Cover the bowl and set aside for 5 minutes. Fluff the couscous gently with a fork.
Stir in the remaining 2 tablespoons of oil and the apple, persimmons, mint, pecans, and pomegranate arils. Check the seasoning and add more salt, if needed.
What else works? You can use 1 cup fresh orange sections or drained mandarin oranges in place of the persimmons. You can use a pear in place of the apple.