From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.


Lemon Cinnamon Dressing:

  • 1/4 cup lemon juice
  • 1/4 teaspoon cinnamon
  • 1/2 cup olive oil

Couscous Salad:
  • 2/3 cup currants
  • 3 Tablespoons butter
  • 1/8 teaspoon powdered saffron
  • 1-1/2 cups chicken stock
  • 1-1/2 cups diced celery
  • 1/3 cup thinly sliced green onions
  • 1/3 cup pine nuts, toasted
  • 1/4 cup minced fresh parsley
  • Salt and pepper to taste


For the dressing, whisk the lemon juice and cinnamon in a small bowl.  Drizzle in the oil, whisking constantly.

For the salad, soak the currants in enough boiling water to cover for 15 minutes or until plumped; drain.

Melt the butter in a large skillet over medium heat.  Stir in the saffron.  Stir in the stock.  Bring to a boil.  Stir in the couscous; cover.  Remove from the heat and let stand for 4 minutes.  Remove couscous to a large bowl; fluff with a fork.  Add the currants, celery, green onions, pine nuts and parsley; toss to combine.  Drizzle half the dressing over the salad; reserve the remaining dressing for another use.  Season with the salt and pepper.

May be served at room temperature or chilled.  May be made ahead, covered and stored in the refrigerator for 1 day.


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