Created by Sue on December 3, 2014
Step 1: Saute onion in olive oil until translucent.
Step 2: Stir in the ginger root, garlic and persimmons and cook until onion is soft.
Step 3: Add couscous and stir until couscous is lightly browned (a minute or two.)
Step 4: Stir in chopped scallions, dried cranberries, cinnamon, salt, pepper, and water.
Step 5: Bring to a boil and simmer, covered, for five minutes.
Step 6: Remove from heat and allow to sit covered, and undisturbed for about 15 minutes.
Step 7: Remove lid and stir in 2 tablespoons chopped fresh parsley.