Yield: 8 servings



4 tablespoon extra virgin olive oil
2 small onion; finely chopped
1 1/2 teaspoon kosher salt
1 1/3 tablespoons ground cumin
2 teaspoon ground coriander
1 teaspoon ground turmeric
2 pinch Cinnamon
3 1/2 cup chicken broth
1/2 cup dried currants
2 cup Moroccan couscous
2/3 cup fresh mint; chopped
1/2 cup slivered almonds; toasted
2 tablespoon fresh lemon juice; more to taste

1. Heat the oil a medium saucepan over medium high heat. Add the onion and 1/3 the salt and cook until the onion is soft, about 5-7 minutes.

2. Add the cumin, coriander, turmeric and cinnamon and cook for 1 minute.

3. Stir in the broth, increase the heat to high and bring to a boil. Add the currants, cover, remove from heat and let sit for 7-10 minutes to allow currants to plump.

4. Return broth to a boil over high heat and stir in couscous and remaining salt. Cover, remove from heat and let sit 5-7 minutes.

5. Scrape a fork through the couscous to fluff it up. Add the mint and almonds. While stirring, add the lemon juice. Serve immediately.