Couscous with currants and scallions

Ingredients

• 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

Steps

• 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