In a small bowl, cover currants with hot water.  Let stand and plump for 15 minutes.  Heat the chicken broth and 2 Tablespoons of olive oil.  Stir in couscous.  Remove from heat and let stand covered for 10 minutes.  Meanwhile, make dressing with lemon juice, cinnamon and 6 Tablespoons of olive oil.  When couscous is done, transfer to a bowl and break up lumps with fork. Drain currants and add to couscous. Stir in remaining ingredients. Serve warm or cold.