3 tbsp. butter
1/8 tsp. powdered saffron
1 1/2 c. chicken stock
1 1/2 c. couscous
1 1/2 c. celery, diced
2/3 c. currants, diced
1/3 c. scallions, sliced
1/4 c. parsley, minced
1/4 c. lemon juice
1/4 tsp. cinnamon
1/2 c. olive oil

In large skillet, melt the butter with saffron over moderate heat, stirring. Add stock and bring liquid to boil. Stir in couscous, cover the skillet, and remove from heat. Let the mixture stand for 4 minutes and transfer it to a glass bowl, breaking up lumps with a fork. Add celery, currants, scallions, pine nuts and parsley. Toss mixture. In small bowl, whisk together the lemon juice and cinnamon. Add oil in a slow stream whisking until emulification. Pour dressing over couscous. Refrigerate.

Serves 6.