Recipe - Moroccan Couscous Salad

1 One half cup Chicken broth
1/3 cup Currants
1 teaspoon Curry powder
Three fourths teaspoon Ground cumin
1 cup Couscous
One half cup Thinly cut or sliced up green onions
2 tablespoon Whole natural almonds; PLUS
One half cup Whole natural almonds;
toasted *
One fourth teaspoon Grated lemon peel
2 tablespoon Lemon juice
One half cup Almond or vegetable oil
One fourth cup Chopped parsley
Romaine lettuce leaves
2 Tomatoes; cut in 1/4" rounds

Combine chicken broth, currants, curry powder and cumin in medium saucepan;
bring to a boil. Remove from heat; stir in couscous and green onions. Cover
and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2
tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil;
blend until thoroughly mixed. Toss cooled couscous with almond dressing,
remaining One half cup almonds and parsley. Line serving platter with lettuce
leaves. Arrange tomato around sides of platter and mound couscous in center
to serve.