In a small saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over high heat until lightly browned, 1 to 2 minutes. Stir in the couscous. Add the stock and currants and bring to a boil. Cover the saucepan, remove from the heat and let stand for 5 minutes.
Fluff the couscous with a fork and transfer it to a large bowl. Add the chicken, parsley, almonds, lemon juice and the remaining 3 tablespoons of olive oil. Season with salt and pepper, toss well and serve immediately.
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