This is a tasty, attractive dish that is very easy to make. It's also a good party dish, because it can be made ahead and reheated in the microwave. When I make it, the specific ingredients list reflects what's hanging around in the fridge. It's a great way to use up random vegetables. You can add almost anything (tomato, eggplant, zucchini, etc.), but I would draw the line at cabbage.
Place couscous in large (4 quart) bowl, and pour boiling stock over it. Cover and allow to stand for about 15 mins. Fluff with fork.
Heat oil in medium skillet and sweat leeks, carrots and celery over medium heat until softened slightly. Add garlic, peppers, and dill, and sauté for another 4-5 mins. Add almonds and currants.
Add vegetables to couscous and mix well. Before serving, mix in parsley.