Israeli Couscous with Currants

Ingredients

• 4 Tbs. extra-virgin olive oil
• 1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)
• 4 scallions, thinly sliced (white and green parts kept separate)
• 30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled
• Pinch crushed red pepper flakes
• Kosher salt
• 2 medium cloves garlic, finely chopped
• Generous pinch ground cinnamon
• 1-3/4 cups Israeli couscous
• 1/3 cup currants, soaked in warm water until tender and then drained
• 3 Tbs. chopped fresh flat-leaf parsley

Directions

1. Heat 2 Tbsp oil in a straight sided pan. Saute the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Stir occasionally, until onion is tender and golden brown, 7 to 8 minutes.
2. Add remaining 2 Tbsp oil, garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and cook until couscous is lightly toasted, 2 to 3 minutes.
3. Add 2 cups boiling water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.
4. Add currants, and parsley and toss to combine. Season to taste.

Tips

Sprinkle the scallion greens on top at the end and serve.