Instructions: Combine chicken broth, currants, curry powder and cumin in medium saucepan; bring to a boil. Remove from heat; stir in couscous and green onions. Cover and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2 tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil; blend until thoroughly mixed. Toss cooled couscous with almond dressing, remaining 1/2 cup almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato around sides of platter and mound couscous in center to serve.

Servings: 6

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 20 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

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