Home » California Raisin Couscous with Vegetables

Recipe

California Raisin Couscous with Vegetables

by: Chef James Perillo

Lots of good grains and vegetables in this side dish.
Details
  • Serves:
  • Serving size: 1 cup per serving
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
PROCEDURE
Place one box of couscous in a large bowl or shallow rectangle pan. Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper. Then pour boiling water over couscous to cover. Mix with fork; cover with plastic wrap and set aside for 5 minutes. Remove plastic and fluff couscous with a fork to avoid lumps and let cool. Once cool, add remainder of ingredients and toss well. Reheat to serve.

Chef\'s 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)