Couscous with Dried Currants and Almonds

1/2 cup almond slivers
2 T. olive oil
2 T. onion, white finely diced
2 T. celery, ribbed and finely diced
2 T. red bell pepper, finely diced
1 1/4 c. liquid: water or low sodium chicken/vegetable stock
1/2 c. dried currants (any dried fruit will work)
1 c. couscous, plain
Salt and freshly ground pepper to taste.

1. Toast the almond slivers by placing them on a parchment lined baking sheet in the oven (325). When you begin to smell the aroma of nuts, they should be ready.
2. To make the couscous, sweat the onions, celery and bell pepper in the oil until soft.
3. Add the liquid and bring to a boil.
4. Add the couscous, currants and almonds to the boiling liquid.
5. Mix well, Cover and remove from the heat for 10-15 minutes.
6. Fluff the couscous with a fork and adjust seasoning with salt and pepper to taste.

This is delicious with roasted chicken! But sometimes I'll eat it by itself.