Saffron Israeli Couscous Salad

Ingredients:
1/4 tsp crushed saffron threads
1 1/2 c israeli couscous
1 3/4 c vegetable or chicken broth
4-5 fresh roma tomatoes (or equivalent), diced
8 green onions, thinly sliced, separating white from green parts
4 cloves garlic
6 oz feta
1 tb olive or grapeseed oil

Dressing:
6 tbs olive or grapeseed oil
4 tbs Apple Cider Vinigar
juice of 1 lemon
zest of 1 lemon

Instructions:
In medium sauce pan, saute with 1 tbs oil, white part of green onions with garlic for about 1 minute over medium heat. Add broth and bring to a boil. Add saffron, couscous and cook until liquid is absorbed (5-10 minutes). Place in regrigerator or freezer to cool. Add to bowl and mix in feta, diced tomatos, remaining green onions. Whisk dressing ingredients, pour over salad and toss. Refrigerate.