In a bowl, combine the currants and broth. Soak for 5 minutes.
In a large saucepan over medium-high heat, soften the onion, mushrooms and bell pepper in the oil for 5 minutes. Season with salt and pepper. Add the chickpeas, zucchini, garlic and spices. Sauté for 2 to 3 minutes. Deglaze with the lemon juice. Add the broth and currants. Bring to a boil. Remove from the heat and add the couscous. Cover and let stand 5 minutes. Add the parsley, almonds and tomato. Adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.