Almond Currant Couscous

• 2 tablespoons olive oil
• 1 1/2 cups instant couscous
• 1/4 cup whole natural almonds, toasted* and chopped
• 2 cups boiling water
• 1/2 cup dried currants
• 1/4 cup sliced green onions
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Preparation

1 Heat oil in medium skillet over medium heat.
2 Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through.
3 Turn off heat. In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous.
4 Cover skillet with tight-fitting lid; set aside 20 minutes.
5 Fluff couscous with fork and divide among four plates.
6 Serve as Chef Somerville does, with a spring vegetable ragout or grilled vegetable and tofu skewers.
7 Or, slice sautéed or grilled boned and skinned chicken breasts and fan over couscous.
8 Note: * To toast almonds, spread in an ungreased baking pan.
9 Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning.
10 Note that almonds will continue to brown slightly after removing from oven.

Source: Almond Board of California