I am making this recipe for a luncheon today. It comes from a local favorite restaurant called Julienne’s.
Julienne’s Couscous Salad with Currants & Pine Nuts
2/3 cup dried currants
3 Tbs 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 thinly sliced green onions
1/3 cup pine nuts, toasted lightly
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
1/4 tsp ground cinnamon
1/2 cup olive oil
Plump currants in water to cover 15 minutes, then drain and set aside.
In large skillet, melt butter with saffron over medium heat, stirring. Add stock and bring to boil. Stir in couscous, cover and remove from heat. Let mixture stand 4 minutes.
Transfer couscous mixture to glass bowl, breaking up any lumps with fork. Add celery, plumped currants, green onions, pine nuts and parsley. Toss to mix well.
In small bowl, whisk together lemon juice and cinnamon. Add olive oil in slow, steady stream, whisking constantly until emulsified. Drizzle dressing over salad. Toss and season to taste with salt and pepper.
Salad may be made 1 day ahead and stored, covered, in refrigerator until ready to use.