Curried Couscous Salad

1/3 cup slivered almonds 1 1/2 cups couscous 1 teaspoon chicken-flavored instant bouillon 1 10-ounce package frozen peas 1/4 cup dark seedless raisins 1/3 cup salad oil 1 medium-sized onion, chopped 2 tablespoons curry powder 1/4 cup cider vinegar 1 tablespoon brown sugar 1 teaspoon salt   1. In 10-inch skillet over medium-high heat, cook almonds until lightly browned, stirring frequently. Remove almonds from skillet; set aside. In same skillet, cook couscous until lightly browned, stirring frequently; remove skillet from heat. Stir in bouillon and 2 cups boiling water. Cover skillet and let stand 5 minutes. 2. Meanwhile, in 2-quart saucepan, cook peas as label directs; drain. Add peas and raisins to couscous mixture. 3. In same saucepan over medium heat, in hot salad oil, cook onion and curry powder until onion is tender. Stir in vinegar, sugar and salt: pour over couscous mixture. With rubber spatula, toss gently to mix. Cover and refrigerate at least 2 hours to blend flavors. 4. To serve, toss curried couscous mixture with toasted almonds. Makes 12 accompaniment servings. About 175 calories per serving.