1 1/2 c. canned chicken broth
1/2 c. currants or raisins
1 tsp. curry powder
1 c. couscous, uncooked
1/3 c. vegetable oil
2 tbsp. lemon juice
1/2 c. toasted, sliced almonds

Combine first 3 ingredients in saucepan, bring to boil. Remove from heat, stir in couscous. Cover and let stand 5 minutes. Fluff with fork, let cool uncovered. Combine oil and lemon, toss couscous with juice mixture and almonds. Serve on lettuce leaves and topped with 1/2 cup sliced green onions.