Moroccan Couscous Salad created by: Almond Board of California

servings 8
ingredients 1 1/2 cups chicken broth
1/3 cup currants
1 tsp. curry powder
3/4 tsp. ground cumin
1 cup couscous
1/2 cup thinly sliced green onions
2 Tbs. plus 1/2 cup whole natural almonds, toasted
1/4 tsp. grated lemon peel
2 Tbs. lemon juice
1/2 cup almond or vegetable oil
1/4 cup chopped parsley
Romaine lettuce leaves
2 tomatoes, cut into 1/4-inch thick rounds
preparation 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 dressing, remaining 1/2 cup almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato rounds to sides of platter and mound couscous in center to serve.