Lunch: Couscous Salad with Currants, Pine Nuts, and Celery

This couscous salad is just right for a late summer barbecue.

This recipe includes superfoods such as:

Cinnamon, Lemon, Nuts

Health benefits of Couscous Salad with Currants, Pine Nuts, and Celery

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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

Instructions

In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.