Preheat oven to 200° F. Toast almonds in oven for 10 to 15 minutes. Cool, then chop. Slice bell peppers into thin strips, then crosswise again. Set aside.
Place couscous, salt, and turmeric in a large bowl; stir in boiling water. Cover and let stand 10 to 15 minutes; fluff with a fork.
Steam carrots for 3 minutes. Separately, steam green beans until color is dark green. Add steamed vegetables to couscous. Stir in bell peppers, almonds, currants, and onion.
Whisk together marinade ingredients. Toss couscous and vegetable mixture with marinade. Chill at least one hour before serving.
Makes 4 servings
Adapted from "Tastes of Jewish Tradition," one of the winners of the 2002 TABASCO® Community Cookbook Awards.