Couscous with Coriander Lemon and Currants for Stuffing a Chicken or Not as You Please

Ingredients

• 3 or 4 cipolline onions, finely chopped, or enough chopped shallots or sweet onions to make a scant 1/2 cup
• 2 medium cloves of garlic
• 2 tablespoons olive or canola oil
• 1/4 teaspoon anchovy paste
• 1 tablespoon freshly toasted and ground coriander (see note below), plus more (optional) if roasting a chicken
• 2 tablespoons lemon zest (or zest from 2 medium lemons), finely grated or chopped, and divided
• 1 cup regular couscous
• 3 tablespoons chopped cilantro, divided
• 1 tablespoon butter (optional)
• 1 tablespoon currants (preferably Zante currants)
• 1 cup light chicken or vegetable stock, or water -- or whatever quantity is called for in the cooking instructions for the couscous. (See note below.)
• Juice of one medium or large lemon

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