Couscous Salad
Marilyn Sprague, served on bus trip to NY Gardens

From “Great Recipes from Great Gardeners”
Yield:  16 servings
 
6 cups chicken stock (I ended up using much less – maybe 4 cups – see note below)
9 tablespoons olive oil
½ teaspoon ginger
¼ teaspoon saffron
3 cups uncooked couscous (that is 2 boxes – I use “original” flavor) see note*
¾ cup currants (or use Craisins if you don’t have currants)
¾ cup chopped pitted dates
2 ¼ cups finely chopped celery
1 ½ cups chopped carrots
1 cup minced scallions
½ cup minced parsley
2 ¼ tablespoons lemon juice (I add more to taste)
¾ teaspoon salt
½ teaspoon cinnamon
¾ cup toasted pine nuts
 
The recipe says uncooked couscous, so I adapt, as boxes I find are already pre-cooked.  Therefore, I use package directions for cooking time, but add the amount of chicken stock stated above (package directions call for even less) and add 6 tablespoons olive oil, ginger and saffron to the liquid.  Bring to boil, add couscous.  Follow package instructions (immediately take off of heat, cover, and let stand 5 minutes).  Then fold in currants and dates; let stand, covered, for 15 minutes.  Stir in celery, carrots, and scallions.  Combine parsley, lemon juice, salt, cinnamon, and remaining 3 tablespoons olive oil in small bowl; mix well.  Pour over couscous, tossing well.  Chill, covered, overnight.  Toast pine nuts and sprinkle on couscous before serving.
Sometimes after the first “set” for 5 minutes, the couscous is clumpy; just break up with fork!