Couscous and Chicken Salad with Orange-Balsamic Dressing

3 cups (2 10-ounce boxes) couscous

1 cup dried currants

1 3-pound roasted chicken, skinned, boned, cut into bite-size pieces

1 1/2 cups diced drained roasted red bell peppers (from jar)

1 15 1/2-ounce can chick-peas (garbanzo beans), rinsed, drained

1 cup chopped pitted Kalamata olives

1 bunch green onions, chopped

1/2 cup chopped fresh cilantro

Orange-Balsamic Dressing

Romaine lettuce leaves