Heat oil in medium saucepan over medium heat. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through. Turn off heat.
In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous. Cover saucepan with tight-fitting lid; set aside 20 minutes. Fluff almond-currant couscous with fork and divide among four plates.
• As a side dish with a spring vegetable ragout or grilled vegetable and tofu skewers
• Slice sautéed or grilled boned and skinned chicken breasts and fan over couscous
Note: To toast almonds, spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.
Per serving: 404 calories, 11 g total fat, 1.3 g saturated fat, 7.7 g monounsaturated fat, 1.9 g polyunsaturated fat, 66 g carbohydrate, 11 g protein, 0 mg cholesterol, 6 g fibre, 56 mg calcium, 60 mg magnesium, 304 mg sodium, 345 mg potassium, 3.1 mg vitamin E