A vibrant and flavorful couscous salad with a touch of saffron and a medley of fresh ingredients.
Soak the golden raisins in warm water for 10 minutes, then drain and set aside.
Soaking the raisins plumps them up, enhancing their texture and sweetness.
Cook the couscous according to package instructions, using water or broth for added flavor.
Using broth instead of water adds a depth of flavor to the couscous.
Combine the cooked couscous, raisins, celery, green onions, toasted pine nuts, and parsley in a large mixing bowl.
Ensure the couscous is fluffed and cooled slightly before mixing to avoid wilting the parsley.
In a small bowl, whisk together the juice of one lemon, salt, pepper, cinnamon, and olive oil until emulsified.
Whisking vigorously helps the dressing to emulsify, creating a smooth and creamy texture.
Pour the dressing over the salad and toss gently to combine. Chill in the refrigerator before serving.
Chilling the salad allows the flavors to meld together beautifully.
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