Couscous with Carrots and Currants

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2 tablespoons extra-virgin olive oil

1/4 teaspoon ground cinnamon

2 long strips lemon zest

3 cups low-sodium chicken or vegetable broth

1/2 cup currants

3 carrots, thinly sliced

Kosher salt

1 1/2 cups couscous

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint