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

TO PREPARE:

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.

NOTE:  May be served at room temperature or chilled.  May be made ahead, covered and stored in the refrigerator for 1 day.

SERVINGS:  8

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