I have been making this recipe for so long that I have no recollection of where it came from. It has been a family and friends favorite for years and years and goes well with so many things. I usually make it in the summer time to take on a picnic or for a BBQ (although I have made it for my step-son many times in other seasons).
It is versatile and can be made with chicken stock, vegetable stock or just plain water. I always double the recipe so that there are leftovers.
2/3 cup currants
3 Tsp butter
1 ½ cups stock
1 ½ cups couscous
1 ½ cups diced celery
1/3 cup thinly sliced green onions
1/3 cup toasted pine nuts
1/4 cup parsley (coarsely chopped)
1/4 tsp cinnamon
1/4 cup lemon juice
1/3 cup olive oil
salt and pepper
Plump the currants in water for 15 minutes. In a skillet add butter and stock and boil. Add couscous. Cover, take the pan off the flame, and let stand for 4 minutes. Put couscous into a bowl and separate and stir with a fork to eliminate clumps. Add celery, onion, pine nuts and parsley. In a small bowl, whisk cinnamon and lemon juice. Drizzle in olive oil to emulsify. Drizzle over the salad. Add salt and pepper to taste. Serve room temperature or chilled.