Make the couscous. Choose a fairly flat based wide bowl to hydrate the couscous, to allow for even water distribution.
Pour in the couscous, then freshly the boiled water over top swiftly to cover evenly. (Ever so slightly more couscous is perfect so it doesn’t end up soggy.) Shake to distribute evenly then cover over and leave for a minute. This is an important step. If at this stage it isn’t evenly distributed you can end up with over absorbed parts and dry parts.
Break up with a fork until it’s crumbly and let it cool uncovered for 10-15 minutes before you add anything. If for any reason it is stodgy at this point. Crumble as much as you can, then just let it dry out a little at room temp. You can salvage it a little bit if needed.
Season with salt, pepper, lemon juice and extra olive oil, to taste. At this point your couscous should be deliciously seasoned with a pop of flavour. Add the nuts and currants.
Cool completely before you add any salad ingredients.