California Curried Couscous(Serves 6)

Bring chicken broth with curry to boil in medium saucepan. Stir in couscous; cover and reduce to low heat.

Cook 5 minutes. Remove from heat and fluff with a fork.

Cover until needed. While couscous cooks, saute garlic, celery and onion in olive oil over medium heat until soft, but not browned, about 5 minutes. Combine chutney and lemon juice in small bowl.

Toss couscous with onion/celery mixture.

Stir pine nuts, currants and green onions into chutney mixture in small frying pan over low heat.

Pour over couscous and stir to combine.