Crunchy Couscous Salad

• 1 1/2 cups dry couscous
• 1/2 cup olive oil
• 1/4 cup lemon juice (Meyer is best)
• 1/4 teaspoon cinnamon
• 1 1/2 cups vegetable broth or water, boiling
• 1/8 teaspoon saffron
• 1/2 cup walnuts or other nuts
• 3 scallions, sliced thin
• 2 celery stalks, chopped
• 1/4 cup flat-leaf parsley, chopped
• salt and pepper
• 1/3 cup raisins

1. Saute saffron and couscous in 2 tablespoons of the olive oil for 3 to 4 minutes. Add broth or hot water, cover, and turn off the heat.
2. Make the dressing: combine remaining olive oil, lemon juice, and cinnamon.
3. Toast the nuts by sauteing quickly or baking for 10 minutes @ 325.
4. Chop the parsley, scallions and celery.
5. When the couscous has absorbed all the liquid (10 minutes), stir in the chopped vegetables, nuts, and raisins. Toss with the salad dressing. Salt and pepper to taste. Chill for at least two hours, or overnight.

couscous, olive oil, lemon juice, cinnamon, vegetable broth, saffron, walnuts, scallions, celery stalks, flatleaf parsley, salt, raisins

Taken from food52.com/recipes/2470-crunchy-couscous-salad (may not work)