Pour 8 cups boiling water over 6 cups couscous in a bowl.
Let sit for 30 minutes, fluffing up with a fork from time to time.

Saute:

9 cloves minced garlic
3 T. butter
1 1/2 tsp. thyme
1 1/2 lb. mushrooms
salt and pepper to taste

Cook and set aside 1 lb. frozen tiny peas

Toast 1 1/2 cups almonds

Chop:

 3 red peppers
1 1/2 cups parsley

Add 1 1/2 cups currants and/or dried apricots

Combine everything and toss in Dressing:

1 1/2 tsp. salt
1 T. cumin
3/4 tsp. cayenne
1 cup olive oil
1 cup lemon juice