This Couscous Salad is truly an all-time favorite from my recipe book. It can be made well in advance – perfect for an end of Summer or Labor Day BBQ! Enjoy.
2/3 cup dried currants
3 Tbsp. unsalted butter
1/8 tsp. powdered saffron
1-1/2 cups chicken stock
1-1/2 cups couscous
1-1/2 cups diced celery
1/3 cup green onion, sliced thin
1/3 cup pine nuts
1/4 cup fresh parsley, minced
1/4 cup fresh lemon juice
1/4 tsp. ground cinnamon
1/2 cup olive oil
Salt & pepper
Soak currants in enough water to cover them for 15 minutes, then drain and set aside.
In large skillet, melt butter and stir in saffron over medium heat.
Add stock and bring to boil. Stir in couscous, cover and remove from heat. Let mixture stand 4 minutes.
Transfer couscous to a large bowl, breaking up any lumps with a fork.
Add celery, currants, green onions, pine nuts and parsley. Mix well.
In a small bowl, whisk together lemon juice and cinnamon.
Add olive oil in slow, steady stream, whisking constantly until emulsified. Drizzle dressing over salad and toss.
Season to taste with salt & pepper.
Makes 6 servings.
*May be made 1 day ahead and stored, covered in refrigerator until ready to use.