Instructions: Heat oil in medium skillet over medium heat. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through.

Turn off heat. In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous. Cover skillet with tight-fitting lid; set aside 20 minutes. Fluff couscous with fork and divide among four plates.

* To toast almonds, spread in an ungreased baking pan. Place in 350F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.

Serving Ideas : Serve as Chef Somerville does, with a spring vegetable ragout or grilled vegetable and tofu skewers. Or, slice sauted or grilled boned and skinned chicken breasts and fan over couscous.

served with chicken breast, or grilled tofu...

fat (28%)

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