Heat the olive oil in a nonstick pan and cook the onion and garlic in it until the onion is soft and translucent. Stir in the ground, toasted cumin, turmeric, cinnamon, coriander, cayenne, and paprika. Continue stirring over medium heat for 2 to 3 minutes, then add the vegetable broth, tomato puree, and currants. Simmer the sauce for 10 minutes.

Remove the sauce from the heat and stir in fresh-squeezed lime juice to your taste. If you are not planning to use the sauce immediately and want to reheat it before serving, wait to add the lime juice at the last minute.

To cook the couscous, heat the broth, water, butter, and salt together in a medium skillet until the liquid boils. Reduce the heat to a simmer, add the couscous, cover the skillet tightly, and leave it on lowest heat for 5 minutes. Then remove the pan from the heat and leave it covered for another couple minuites before fluffing the couscous with a fork.

Serve the couscous with roasted vegetables and pass the spicy sauce separately.

Serves 8 to 10.

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