In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.
In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl.
Add the cranberries and orange juice, turkey, almonds, celery, and scallions.
In a small bowl, whisk the olive oil, vinegar, and curry powder.
Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.