Ingredients
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2/3 cup raisins
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2/3 cup boiling water
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1 1/2 cups chicken broth
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1/8 teaspoon powdered saffron
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1 1/2 cups couscous, uncooked
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1 1/2 cups celery, diced
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1/3 cup pine nuts, toasted
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1/4 cup fresh parsley, minced
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1/4 cup fresh lemon juice
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground cinnamon
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1/2 cup olive oil
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1/3 cup green onion, sliced
Instructions
- Place the raisins in a small bowl; pour boiling water over raisins, and let stand 10 minutes. Drain and set aside.
- Comine the chicken broth and saffron in a medium saucepan; bring to a boil. Stir in couscous. Cover, and remove from heat immediately. Let stand for 4 minutes or until the liquid is absorbed.
- Combine the couscous, raisins, celery, green onions, toasted pine nuts, and parsley in a large bowl; toss gently, and set aside.
- In a small bowl, combine lemon juice, salt, pepper, and cinnamon in a bowl; stir well. Gradually add olive oil, beating constantly with a wire whisk until blended. Pour dressing mixture over couscous mixture; toss gently. Cover and chill thoroughly.