Instructions: Combine couscous and currants in medium bowl. Pour in boiling water or broth; mix with fork so all couscous is moistened; cover and let stand five minutes. Combine drained chickpeas and tomatoes with their liquid in a microwave safe dish or small saucepan; microwave on high power for three minutes (or cook) until hot; add peas and cumin; mix well. Add salt and cayenne pepper, to taste, to couscous; fluff with fork to separate grains. Spoon into serving bowl; top with chickpea mixture and sprinkle cilantro over top.

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