Couscous With Coriander, Lemon And Currants (For Stuffing A Chicken Or Not, As You Please)

By Food52
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3 or 4 cipolline onions, finely chopped, or enough chopped shallots or sweet onions to make a scant 1/2 cup

2 medium cloves of garlic

2 tablespoons olive or canola oil

1/4 teaspoon anchovy paste

1 tablespoon freshly toasted and ground coriander (see note below), plus more (optional) if roasting a chicken

2 tablespoons lemon zest (or zest from 2 medium lemons), finely grated or chopped, and divided

1 cup regular couscous

3 tablespoons chopped cilantro, divided

1 tablespoon butter (optional)

1 tablespoon currants (preferably Zante currants)

1 cup light chicken or vegetable stock, or water -- or whatever quantity is called for in the cooking instructions for the couscous. (See note below.)

Juice of one medium or large lemon

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