2/3 c. currants, dried
3 tbsp. butter, unsalted
1/8 tsp. turmeric
1 1/2 c. chicken stock
1 1/2 c. couscous
1 1/2 celery, diced
Salt
Pepper
1/3 c. green onion, thinly sliced
1/3 c. pine nuts, lightly toasted
1/4 c. parsley, fresh, minced
1/4 c. lemon juice
1/4 tsp. ground cinnamon
1/2 c. olive oil

Plump currants in water to cover for 15 minutes. Drain and set aside. In large skillet, melt butter with turmeric, stirring over medium heat. Add stock and bring to a boil. Stir in couscous. Cover and remove from heat. Let stand 4 minutes. Transfer couscous to glass bowl, fluffing with a fork. Add celery, currants, green onions, pine nuts and parsley. Toss to mix well.

In a small bowl, whisk lemon juice and cinnamon. Add olive oil in a slow, steady drizzle, whisking constantly. Drizzle dressing over salad. Toss to mix. Salt and pepper to taste. Chill thoroughly. This is my favorite alternative to other grains and pasta. Good with grilled chicken. Serves 6.