Ingredients

• 3 tablespoons unsalted butter
• 1/8 teaspoon powdered saffron
• 1 1/2 cups chicken stock or canned chicken broth
• 1 1/2 cups couscous
• 1 1/2 cups diced celery
• 2/3 cup dried currants, plumped in hot water for 15 minutes and drained
• 1/3 cup thinly sliced scallions
• 1/3 cup pine nuts, toasted lightly
• 1/4 cup minced fresh parsley
• 1/4 cup fresh lemon juice
• 1/4 teaspoon cinnamon
• 1/2 cup olive oil
• Kosher salt, freshly ground pepper

Instructions

1. In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
2. Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.
3. Do Ahead The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.
4. The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.