Couscous Salad with Currants, Pine Nuts, and Celery Recipe

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