From an old clipping, where it was called Salat Tangiers

 

1 ¹/₂   cups dry couscous

(pinch of saffron)

1 ¼  cups boiling water

½ tsp. salt

1 cup diced carrots

1 lg. green pepper, diced

1 cup cut green beans

1/3 cup chopped red onion

1/3 cup currants

½  cup slivered almonds

½  cup olive oil

¼ cup lemon juice

¼  tsp. cinnamon, a little salt

3 Tbs. orange juice

4 Tbs. chopped parsley

1 Tbs. fresh mint

Cover couscous and saffron with boiling water.  Let sit for 10 to 15 min. Makes a dry, fluffy couscous. Steam carrots, peppers and beans until barely tender. Add all. Whisk dressing and combine.