Couscous salad with currants, pine nuts, and celery
Delight in the perfect blend of flavors and textures with this couscous salad featuring sweet currants, crunchy pine nuts, and crisp celery.
Ingredients:
- 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
Instructions:
- Heat a large skillet and melt the butter along with the saffron over medium heat. Stir well, then pour in the stock and let it come to a boil. Mix in the couscous, cover the skillet, and take it off the heat. Allow the mixture to sit for 4 minutes. Next, move it to a ceramic or glass bowl, using a fork to break up any clumps.Combine the celery, currants, scallions, pine nuts, and parsley in a large bowl. Mix everything together. In a separate small bowl, whisk together the lemon juice and cinnamon. Slowly pour in the oil while whisking continuously until the dressing is well blended. Drizzle the dressing over the salad, toss to coat, and season with salt and pepper.It is possible to prepare the salad a day in advance. Simply cover and refrigerate it. When ready to serve, transfer the salad to a portable container.
Summary:
- Calories: 2999 kcal
- Fat: 180 g
- Protein: 54 g
- Carbs: 306 g
- Potassium: 2471 mg
- Magnesium: 312 mg