California Raisin Couscous with Vegetables

California Raisin Marketing Board
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 15 mins


1box couscous, plain
1/4cup extra virgin olive oil, divided
1pint red pear or cherry tomatoes, cut in half
2heads fennel, bulb only, small dice
1 English or hothouse cucumber, peeled, seeded and small dice
1/2 red onion, peeled, small dice
1cup California golden raisins or California raisins
2bunches Italian flat leaf parsley, picked and chopped
1/2bunch cilantro, picked and chopped
Juice of 4 lemons
1teaspoon Salt
1/2teaspoon 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

Nutritional Info *per serving

  • Glycemic Load 8.76
  • Calories 290
  • Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 340mg
  • Potassium 720mg
  • Carbohydrate 51g
  • Fiber 6g
  • Sugars 13g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 80%
  • Calcium 8%
  • Iron 15%
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