Vegetarian Cous Cous

• 1 pound couscous
• 3 cups vegetable broth or water
• 2 large onions, chop and saute
• 1/2 cup olive oil
• 1 15 oz. can chick peas, drained
• 2/3 cup dried currants
• 2 bunches of scallions, chopped
• 1 box frozen peas, defrosted
• 4 tablespoons cilantro
• 1/2 teaspoon nutmeg
• 1 teaspoon cumin
• 1/2 teaspoon curry
• 1/2 teaspoon coriander
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons lemon juice
• 2 large vine-ripened tomatoes,
• small dice
• 1/2 cup sliced almonds, toasted

1. Saute onions with 1/4 cup of olive oil until golden brown. Cool and set aside.
2. In a 3-4 quart heavy saucepan, bring the broth or water to a boil. Add cous cous, cover and remove from heat. Allow to sit for 5 minutes until cous cous absorbs all liquid. Add 1/4 cup of olive oil to cous cous along with onion and mix. Combine next 12 ingredients, add and mix thoroughly. Can be refrigerated all day up to this point.
3. Just before serving, add diced tomatoes and mix. Sprinkle with almonds that have been toasted for 3-5 minutes at 400 degrees.
4. Garnish with cilantro sprigs.

couscous, vegetable broth, onions, olive oil, chick peas, currants, bunches of scallions, frozen peas, cilantro, nutmeg, cumin, curry, coriander, salt, pepper, lemon juice, tomatoes, almonds

Taken from www.epicurious.com/recipes/member/views/vegetarian-cous-cous-1202105 (may not work)