Couscous with Sautéed Almonds and Currants
['2 cups instant couscous (whole wheat or regular)', '2 1/2 cups boiling low-sodium chicken broth', '1 teaspoon paprika', '1 teaspoon ground cumin', '1/2 teaspoon ground turmeric', '1/2 teaspoon salt', '1/4 teaspoon freshly ground black pepper', '1/4 cup extra-virgin olive oil', '1/4 cup sliced almonds', '3 tablespoons dried currants']
In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.
While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.
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