2/3 c. dried currants
3 tbsp. butter
1/8 tsp. saffron (may delete)
1 1/2 c. chicken stock
1 1/2 c. couscous
1 1/2 c. diced celery
1/3 c. thinly sliced scallions
1/3 c. pine nuts, toasted lightly
1/4 c. fresh parsley
1/4 c. fresh lemon juice
1/4 tsp. cinnamon
1/2 c. olive oil
Salt and pepper to taste

Cover currants in water for 15 minutes. Then drain. Melt butter, add chicken stock. Boil. Add couscous, stir, remove from heat. Let stand 4-5 minutes.

Put couscous in bowl. Add celery, currants, onions, toasted pine nuts and parsley. Toss, mix well. Whisk lemon juice and cinnamon. Slowly add olive oil until emulsified. Drizzle over couscous mixture. Toss and refrigerate. Salt and pepper to taste. Best when made a day ahead.