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1
Put the currants, orange juice, lemon juice, 13 cup oil, cinnamon, salt, and cayenne in a jar.
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2
Cover with the lid and shake until the ingredients are well mixed.
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3
In a medium saucepan, bring the water and 1 tablespoon oil to a boil.
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4
Stir in the couscous.
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5
Immediately remove from the heat, cover, and let stand until the water is absorbed, about 6 minutes.
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6
Transfer the couscous to a large bowl, and fluff with a fork.
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7
Cool completely.
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8
Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.
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9
Put the carrot, green beans, and bell pepper in the steamer basket, cover with the steamer lid and steam until the vegetables are a bright color, about 3 minutes.
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10
Remove the steamed vegetables from the basket; they should still have a crunch.
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11
Rinse under cold water, drain, and cool completely.
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12
Stir the steamed vegetables, onion, and mint into the couscous.
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13
Shake the Spicy Currant Dressing and pour it over the salad.
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14
Stir until well coated.
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15
Refrigerate for at least 30 minutes to allow the flavors to blend.
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16
Sprinkle the toasted almonds over the top just before serving and serve chilled.
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17
(If the salad is prepared more than a few hours ahead, adjust the seasonings before serving.)
