This couscous salad is just right for a late summer barbecue.

　　

Ingredients

6 servings

　　3 tablespoons unsalted butter

　　1/8 teaspoon powdered saffron

　　1 1/2 cups chicken stock or canned chicken broth

　　1 1/2 cups couscous

　　1 1/2 cups diced celery

　　2/3 cup dried currants, plumped in hot water for 15 minutes and drained

　　1/3 cup thinly sliced scallions

　　1/3 cup pine nuts, toasted lightly

　　1/4 cup minced fresh parsley

　　1/4 cup fresh lemon juice

　　1/4 teaspoon cinnamon

　　1/2 cup olive oil

　　Kosher salt, freshly ground pepper

　　

Step 1

In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.

　　

Step 2

Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.

　　

Do Ahead

Step 3

The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.