Israeli Couscous Salad

With sharp knife, thinly slice green onions crosswise, keeping green and white parts separate.

In 4-quart saucepan, heat oil over medium heat. Add white part of green onions, the celery, and carrots; sauté 5 minutes or until vegetables begin to soften. Add chicken broth, saffron, and salt. Heat to boiling over high heat. Stir in couscous. Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat, stir once, and set aside to cool 15 minutes.

Meanwhile, prepare Apple-Cider Vinaigrette.

To serve, in large bowl, combine couscous mixture, arugula, parsley, and reserved green-onion slices. Divide salad among serving plates and drizzle each with some Apple-Cider Vinaigrette.

Apple-Cider Vinaigrette: In small jar with tight-fitting lid, combine 1/4 cup olive oil, 2 tablespoons apple-cider vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon ground black pepper.