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

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

Serving Size 1 cup

Servings 8

Amount Per Serving
Calories 290Calories from Fat 23

% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Sodium 30mg2%
Potassium 518mg15%
Total Carbohydrate 49g17%
Dietary Fiber 5g20%
Sugars 17g
Protein 6g12%

Calcium 55%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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California Raisin Couscous with Vegetables