How to make it

  • 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.
  • Add lemon peel, lemon juice and olive oil; blend until thoroughly mixed. Toss cooled couscous with dressing, almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato rounds to sides of platter and mound couscous in center to serve.

Reviews & Comments 2

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    " It was excellent "
    athome ate it and said...
    This is so good. I've made it twice already this week!
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  • bitsyskitchen 6 years ago
    Yumm! This looks tasty. Going to try tonight with some shrimp I have....
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