Cousous Topped with Almonds

• 1 1/2 cups couscous dry
• 1 1/2 cups water boiling
• 1 cup carrots
• 1 large sweet red bell peppers green, red, yellow, or all
• 1 cup green beans cut into 1 inch pieces
• 13 cup red onion sliced
• 13 cup currants or raisins
• 2 tablespoons almonds toasted, chopped
• 1/4 cup canola oil
• 1/2 cup orange juice
• 1/4 teaspoon cinnamon
• 3 tablespoons lemon juice
• 1/2 cup parsley leaves chopped
• 1 tablespoon dill weed mixed

1. Place the couscous in a large bowl; stir in the boiling water.
2. Cover and let sit for 10 to 15 minutes, stirring once or twice with a fork to fluff.
3. Steam the carrots, pepper, and green beans until just tender.
4. The time varies with the vegetable.
5. Pepper takes about 1 to 2 minutes; green beans take about 2 minutes; carrots take about 4 minuutes.
6. Add to the couscous.
7. Gently stir in the red onion, currants, and almonds.
8. Whisk all the ingredients for the marinade together.
9. Add to the coucous mixture and allow this final mixture to chill for 2 hours to in a covered bowl in the refrigerator, or until cool throughtout.
10. Don't allow the couscous to sit any longer than this or it will become mushy.

couscous dry, water boiling, carrots, sweet red bell peppers, green beans, red onion, currants, almonds, canola oil, orange juice, cinnamon, lemon juice, parsley, dill weed mixed

Taken from recipeland.com/recipe/v/cousous-topped-almonds-32888 (may not work)