Walnut Couscous

½ cup chopped walnuts, lightly browned
1 small red onion, chopped
1 8-ounce package Israeli couscous
2 ½ cups water
1/3 cup raisins
1/3 cup shopped parsley
1/3 cup dried cranberries
Zest of ½ lemon
¼ cup extra virgin olive oil
1/8 cup red wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
Brown walnuts on a sheet pan in 350 degree oven for 5 to 7 minutes, cool and chop. Saute onions in a bit of oil until translucent; add couscous and cook until lightly browned. Add 2 ½ cups water, cover and reduce heat to simmer for 10 minutes. Cool slightly and add remaining ingredients. Toss to combine and refrigerate until serving time. Serve on bed of lettuce