Moroccan Couscous Salad
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 dressing, remaining 1/2 cup almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato rounds to sides of platter and mound couscous in center to serve.
Per serving for 8 servings:
* Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
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