In a large bowl, stir together 3 cups lukewarm water, couscous, currants and salt. Let stand for 30 minutes, or until the water has been absorbed and the couscous is tender.
Meanwhile, dip tomatoes into boiling water for a few second, refresh under cold water and slip off skins. Cut the tomatoes in half crosswise, remove seeds, dice and set aside.
Heat a cast iron or heavy-bottomed skillet over medium heat. Add garlic cloves and cook, turning occasionally until blackened in spots and tender, about 10 minutes. Slip the garlic cloves from their skins and trim the tough ends.
In a blender or food processor, combine lemon juice, olive oil, mustard, sugar and the roasted garlic; blend until smooth. Season with salt and pepper.
Fluff the couscous with a fork. Add scallions, parsley and the diced tomatoes. Drizzle with the lemon dressing and toss lightly to coat. Taste and adjust seasonings. Serve within 2 hours.
Entered by: Diane Pahl (1: 20.083333333333) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399