Melt butter in large saucepan; sauté onions, carrots and celery until softened. Stir in spices; cook 1 minute, stirring constantly. Stir in Israeli couscous; cook 1 minute, stirring constantly.
Add boiling water and currants. Reduce heat, cover and simmer 5 minutes, or until almost all of the liquid is absorbed. Stir in lemon juice and honey. Reserve 1 cup [250 ml] of the walnuts for sprinkling on top; add remaining walnuts and cilantro to mixture. Sprinkle each serving with 1 tbsp [15 ml] of walnuts.
Tip: For creamier texture, add small amounts of additional boiling water until desired texture is achieved.