Couscous With Sautéed Almonds And Currants

• 2 cups instant couscous (whole wheat or regular)
• 2 1/2 cups boiling low-sodium chicken broth
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup sliced almonds
• 3 tablespoons dried currants

1. In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.
2. While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.

instant couscous, boiling lowsodium, paprika, ground cumin, ground turmeric, salt, freshly ground black pepper, extravirgin olive oil, almonds, currants

Taken from www.epicurious.com/recipes/food/views/couscous-with-sauteed-almonds-and-currants-51250880 (may not work)