Couscous Salad

• 3 Tbsp. unsalted margarine
• 1/9 tsp. saffron or 1/2 tsp. curry
• 1 1/2 c. chicken broth
• 1 1/2 c. couscous
• 1 1/2 c. diced celery
• 2/3 c. dried currants (plumped in hot water 15 minutes and drained)
• 1/3 c. thinly sliced scallions
• 1/3 c. pine nuts, toasted lightly in skillet
• 1/4 c. minced parsley
• 1/4 c. lemon juice
• 1/4 tsp. cinnamon
• 1/2 c. olive oil
• salt and pepper to taste

1. In large skillet, melt the margarine with the saffron/curry over moderate heat, stirring.
2. Add broth and bring liquid to boil. Stir in couscous, cover skillet and remove from heat.
3. Let mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
4. Add celery, currants, scallions, pine nuts and parsley. Toss to combine.

unsalted margarine, saffron, chicken broth, couscous, celery, minutes, scallions, pine nuts, parsley, lemon juice, cinnamon, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497272 (may not work)