6 c. chicken stock
9 tbsp. olive oil
1/2 tsp. ground ginger
1/4 tsp. saffron
3 c. couscous
3/4 c. currants
3/4 c. dates, pitted & chopped
2 1/4 c. finely diced celery
1 1/2 c. finely diced carrots
1 c. minced scallions
1/2 c. minced parsley
2 1/4 tbsp. freshly squeezed lemon juice
3/4 tsp. salt
1/2 tsp. cinnamon
3/4 c. toasted pine nuts

In a saucepan bring the stock, 6 tablespoons of the oil and ginger and saffron to a boil. Add the couscous and boil until the liquid begins to be absorbed.

Remove from the heat and fold in the currants and dates. Cover and let stand for 15 minutes. Add the celery, carrots and scallions; mix well.

In a small bowl combine the parsley, lemon juice, salt and cinnamon and remaining olive oil. Toss well with the couscous, breaking up any clumps. Cover and refrigerate overnight.

Bring to room temperature. Adjust the seasonings. Sprinkle with the pine nuts. Yield: 16 servings.