Moroccan Couscous Salad

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Almond Board of California


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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

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