Heat in a large skillet over medium heat:
3 T olive oil
1 C sliced blanched almonds
Cook for about a minute
1 t paprika
1 t cumin
1 t coriander
1/2 – 1 t hot red pepper suace
Cook about 1 minute. Stir in:
2 1/2 c chicken or vegetable stock
2 c cooked chickpeas
1 c currants
Bring to boil and stir in 1 1/4 c couscous.
Cover, remove from heat and stand 5 minues. Fluff coucous with fork.
Season with salt and ground black pepper to taste.
Garnish with 1/4 c chopped fresh parsley or cilantro
Very tasty indeed AW
Source: Joy of cooking