California Raisin Couscous with Vegetables

  • Yield 8 servings
  • Prep 15 mins
  • Cook 15 mins

Lots of good grains and vegetables in this side dish.

California Raisin Marketing Board


1 box couscous, plain
1/4 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
1/2 red onion, peeled, small dice
1 cup 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
1 teaspoon Salt
1/2 teaspoon pepper, to taste


  1. 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.
  2. 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.
  3. Once cool, add remainder of ingredients and toss well. Reheat to serve.

Recipe by Chef James Perillo, courtesy of the California Raisin Marketing Board



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