- 1 1/2 c couscous
- 1 1/2 c chicken stock
- large pinch of saffron (optional)
- salt (optional)
- 1/2 c currants
- 1/2 bunch scallions, thinly sliced
- 1/2 c oil cured black olives (kalamata), pitted and slivered
- freshly ground peppers
- Put couscous in large bowl; in a small saucepan, bring stock and saffron to boil, add salt to taste, if needed
- Pour stock over couscous, stir once or twice, and cover bowl tightly with a lid. Let steam 10 minutes
- Fluff with a fork, add butter if desired; add currants, scallions, olives and pepper. Toss to mix well, serve immediately