Salsa Couscous Chicken

Mom Ringle sent this as a newspaper clipping years ago, and we've made it many times. I've simply forgotten to include it till now. This recipe won $1 million in the Pillsbury Quick & Easy Bake-Off of 1998, so that ought to tell you how good it is.

3 cups hot cooked couscous or rice (about 1 cup uncooked)
1 tablespoon olive or vegetable oil
1/4 cup coarsely chopped almonds
2 cloves garlic, minced
8 chicken thighs, skin removed (we've used other chicken cuts--they work fine)
1 cup salsa
1/4 cup water
2 tablespoon dried currants (raisins will do in a pinch)
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon

1. While couscous or rice is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside.
2. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.
3. In medium bowl, combine salsa, water, currants, honey, cumin, and cinnamon; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.
4. Stir in almonds. Serve chicken mixture with couscous.