Recipe

California Raisin Couscous with Vegetables

by: Chef James Perillo

Lots of good grains and vegetables in this side dish.

Details

Serves: 8
Serving size: 1 cup

INGREDIENTS

1 box couscous, plain
1/4 c. extra virgin olive oil, divided
1 pt. 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
1/2 red onion, peeled, small dice
1 c. California golden raisins or California raisins
2 bunches Italian flat leaf parsley, picked and chopped
1/2 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 Information (per serving)

Calories 290(23% from fat); Total Fat 7g (sat 1g, mono 5g, poly 1g); Cholesterol 0mg; Protein 6g; Carbohydrates 49g; Fiber 5g; Iron 2mg; Sodium 30mg; Calcium 55mg

This recipe is found in the following categories:

Beans, Rice and Grains