Couscous Salad with Currants, Pine Nuts, and Celery
Couscous Salad with Currants, Pine Nuts, and Celery is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn 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.
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.
The salad may be made a day ahead and kept covered and chilled.
Transfer the salad to a portable container.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
