Couscous Salad - cooking recipe

Ingredients

2/3 cup raisins
2/3 cup boiling water
1 1/2 cups chicken broth
1/8 teaspoon powdered saffron
1 1/2 cups couscous, uncooked
1 1/2 cups celery, diced
1/3 cup green onion, sliced
1/3 cup pine nuts, toasted
1/4 cup fresh parsley, minced
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/2 cup olive oil

Preparation

Place the raisins in a small bowl; pour boiling water over raisins, and let stand 10 minutes. Drain and set aside.
Comine the chicken broth and saffron in a medium saucepan; bring to a boil. Stir in couscous. Cover, and remove from heat immediately. Let stand for 4 minutes or until the liquid is absorbed.
Combine the couscous, raisins, celery, green onions, toasted pine nuts, and parsley in a large bowl; toss gently, and set aside.
In a small bowl, combine lemon juice, salt, pepper, and cinnamon in a bowl; stir well. Gradually add olive oil, beating constantly with a wire whisk until blended. Pour dressing mixture over couscous mixture; toss gently. Cover and chill thoroughly.