This ended up being a delicious accompaniment to chicken thighs roasted and marinated in this Indonesian marinade (I froze the extra from when I made swordfish), and crispy kale.
1.5 cups chicken or vegetable broth
about 1 cup couscous
1/2 onion, chopped
1 carrot, peeled and chopped
1 garlic clove, peeled and chopped
1 tsp olive oil
2 scallions, whites and greens separated, chopped
1/4 cup currants
handful slivered almonds
salt and pepper
Heat oil in saucepan. Sautee onion, white parts of scallion, carrot and garlic until getting soft. Add broth, and some salt and pepper and bring to a boil.
Add couscous and remove from heat. Let sit covered 4 minutes. Add almonds, green scallions and currants and let sit another minute. Adjust seasoning and serve.