Name: California Raisin Couscous with Vegetables
Yield: 8
Ingredients: 1 couscous, plain; ¼ cup extra virgin olive oil, divided; 1 Pint red pear or cherry tomatoes, cut in half; 2 heads fennel, bulb only, small dice; 1 English or hothouse cucumber, peeled, seeded and small dice; ½ red onion, peeled, small dice; 1 cup California golden raisins or California raisins; 2 bunches Italian flat leaf parsley, picked and chopped; ½ bunch cilantro, picked and chopped; Juice of 4 lemons; Salt and pepper; to taste

AuthorCalifornia Raisins

RatingDifficultyBeginner

california raisin couscous with vegetables

Yields8 Servings

Ingredients

1 couscous, plain

¼ cup extra virgin olive oil, divided

1 Pint red pear or cherry tomatoes, cut in half

2 heads fennel, bulb only, small dice

1 English or hothouse cucumber, peeled, seeded and small dice

½ red onion, peeled, small dice

1 cup California golden raisins or California raisins

2 bunches Italian flat leaf parsley, picked and chopped

½ bunch cilantro, picked and chopped

Juice of 4 lemons

Salt and pepper; to taste

Procedure

Pour couscous into a large bowl or shallow rectangular pan. Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous; pour boiling water to cover over all, mix with fork. Cover with plastic wrap and set aside for 5 minutes. Remove plastic wrap and fluff couscous with fork to remove lumps, and let cool. Add remaining ingredients and toss well; season to taste with salt and pepper. Reheat to serve.

Note: Make sure all ingredients are ready before making couscous. For variety, sprinkle crumbled feta cheese on top just before serving.

CategoryBeans, Rice and GrainsCooking MethodBake