Moroccan Vegetable Couscous

Ingredients

• • 1/4 cup (60 ml) currants
  • 2 cups (500 ml) hot vegetable broth
  • 1 onion, finely chopped
  • 1/4 lb (115 g) white mushrooms, diced
  • 1/2 orange bell pepper, diced
  • 3 tablespoons (45 ml) olive oil
  • 1 can (540 ml/19 oz) chickpeas, rinsed and drained
  • 1 zucchini, diced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon (5 ml) chili powder
  • 1/2 teaspoon (2.5 ml) ground coriander
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/4 cup (60 ml) lemon juice
  • 1 1/2 cups (375 ml) couscous
  • 1/2 cup (125 ml) chopped flat-leaf parsley
  • 1/2 cup (125 ml) sliced almonds, toasted
  • 1 plum tomato, seeded and diced
  • Salt and pepper