If you don't have currants on hand, substitute raisins to get the sweet, fruity burst in this luxuriously simple couscous. Saffron is a luxury item, we know, but a pinch of turmeric gives a similar color for a lovely dish. Serve with your favorite Mediterranean or Middle Eastern main courses in place of rice.
1 1/2 c. whole-grain couscous
1 1/2 c. low-sodium vegetable stock
Large pinch of saffron
1/2 c. currants
1/2 bunch scallions, chopped
1/2 c. black olives, pitted and slivered
Freshly ground pepper to taste