Print Options:

California Raisin Couscous with Vegetables

Yields8 Servings

california raisin couscous with vegetables

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
1

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.

Nutrition Facts

8 servings

Serving size

1 cup

Amount per serving
Calories290
% Daily Value *
Total Fat 7g9%

Saturated Fat 1g5%
Sodium 30mg2%
Total Carbohydrate 49g18%

Dietary Fiber 5g18%
Total Sugars 17g
Protein 6g
Calcium 55mg5%
Iron 2mg12%
Potassium 518mg12%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.