Ingredients:
Lemon Cinnamon Dressing:
1/4 cup lemon juice
1/4 teaspoon cinnamon
1/2 cup olive oil
Couscous Salad:
2/3 cup currants
3 Tablespoons butter
1/8 teaspoon powdered saffron
1-1/2 cups chicken stock
1-1/2 cups diced celery
1/3 cup thinly sliced green onions
1/3 cup pine nuts, toasted
1/4 cup minced fresh parsley
Salt and pepper to taste
Procedure:
For the dressing, whisk the lemon juice and cinnamon in a small bowl. Drizzle in the oil, whisking constantly.
For the salad, soak the currants in enough boiling water to cover for 15 minutes or until plumped; drain.
Melt the butter in a large skillet over medium heat. Stir in the saffron. Stir in the stock.
Bring to a boil. Stir in the couscous; cover. Remove from the heat and let stand for 4 minutes. Remove couscous to a large bowl; fluff with a fork.
Add the currants, celery, green onions, pine nuts and parsley; toss to combine. Drizzle half the dressing over the salad; reserve the remaining dressing for another use. Season with the salt and pepper.
Serves eight people.
