-
1
Chop the celery. Set aside.
-
2
Finely chop the parsley. Set aside.
-
3
Trim the scallions, chop finely. Set aside.
-
4
Lightly toast the pine nuts in a skillet. Set aside.
-
5
Combine all of the above ingredients with the dried fruit in a large bowel.
-
6
Melt the butter over low heat in a medium saucepan.
-
7
Add the saffron and chicken stock.
-
8
Bring to a boil.
-
9
Add the couscous.
-
10
Cover and turn off the heat.
-
11
Let stand for at least 5 minutes.
-
12
Fluff with forks.
-
13
Add the cooked couscous to the other ingredients. Add sea salt to taste. Gently toss to combine ingredients.
-
14
In a medium size bowl, add the cinnamon to the lemon juice. Use a whisk to combine. Slowly drizzle in the olive oil while vigorously whisking to create a smooth dressing.
-
15
Add the dressing to the couscous salad and gently mix to combine. Let cool to room temperature and serve!
-
16
Some thoughts:
-
17
This recipe easily scales up or down. Just keep the # of cups of chicken broth about equal to the # of cups of couscous.
-
18
I've never gone wrong adding too much dried fruit or pine nuts.
-
19
If you make it ahead of time (which is great!) try to take it out of the cooler about an hour before you serve it to allow it to warm to room temperature. If it's too cool, it mutes the bright flavors!
