Cut the white and light-green portion of green onions into 1/2-inch pieces.

Thinly slice the dark-green portions of the green onions and set aside.

Heat margarine or butter in a 4-quart saucepan over medium heat until melted.

Add the white and light-green onion pieces and cook for 3 minutes, or until they begin to soften.

Add the Israeli couscous to the saucepan and cook for 7 to 9 minutes, stirring frequently until most grains are browned.

Add water, chicken broth, ground allspice, salt, and pepper to the couscous.

Bring the mixture to a boil over high heat.

Reduce the heat to low, cover the saucepan, and simmer for 8 to 10 minutes, or until the liquid is absorbed and the couscous is tender but still slightly chewy.

Remove the couscous from the heat.

Stir in the toasted walnuts, currants, chopped mint leaves, and the reserved sliced green onions.

Serve hot.