Couscous Salad - cooking recipe

Ingredients

3 Tbsp. unsalted margarine
1/9 tsp. saffron or 1/2 tsp. curry
1 1/2 c. chicken broth
1 1/2 c. couscous
1 1/2 c. diced celery
2/3 c. dried currants (plumped in hot water 15 minutes and drained)
1/3 c. thinly sliced scallions
1/3 c. pine nuts, toasted lightly in skillet
1/4 c. minced parsley
1/4 c. lemon juice
1/4 tsp. cinnamon
1/2 c. olive oil
salt and pepper to taste

Preparation

In large skillet, melt the margarine with the saffron/curry over moderate heat, stirring.
Add broth and bring liquid to boil. Stir in couscous, cover skillet and remove from heat.
Let mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
Add celery, currants, scallions, pine nuts and parsley. Toss to combine.