Julienne’s Couscous Salad with Currants & Pine Nuts

Couscous Salad

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

Serves 6

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
Salt, pepper

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.

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2 thoughts on “Julienne’s Couscous Salad with Currants & Pine Nuts

  1. I’ve been looking for this recipe for so long! My SIL served it to us years ago, and I made it many times, then lost the recipe. It’s absolutely delicious and goes fast, so you may want to double. Tastes even better if you prepare a day ahead. Excellent summer salad, can’t wait to make it again!!

  2. This recipe was printed in the Gourmet Magazine in the late 1980’s. It has been one of my summer-time staples ever since. People rave about it every time I take it to a party.

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