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unsalted butter powdered saffron chicken stock couscous celery dried currants scallions pine nuts fresh parsley lemon juice cinnamon olive oil kosher salt
Viewed: 48 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- 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.
- The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.
