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California Raisin Couscous with Vegetables

This California Raisin Couscous with Vegetables brings together grains, vegetables, and naturally sweet raisins in a balanced and adaptable format. It highlights how raisins can add both flavor and function to savory dishes, making fiber-rich cooking feel straightforward and approachable.

Note: Make sure all ingredients are prepared before starting the couscous. For variation, crumble feta cheese over the dish just before serving.

Featuring California Raisins

Ingredients

	Serves: 8
1 pack (250–300 g)	couscous (plain)
60 ml	extra virgin olive oil, divided
300 g	red pear or cherry tomatoes, halved
2	fennel bulbs, small dice
1	cucumber (English/hothouse), peeled, deseeded and small dice
½	red onion, small dice
150 g	California raisins or California golden raisins
2 bunches	Italian flat-leaf parsley, chopped
½	bunch cilantro, chopped
120 ml	lemon juice (from approx. 4 lemons)
	salt and pepper, to taste

Step 1
Place the couscous in a large bowl or shallow dish. Bring 480 ml water to a boil. Drizzle 30 ml olive oil over the couscous, then pour over the hot water. Mix with a fork, cover, and let sit for 5 minutes.
Step 2
Remove the cover and fluff the couscous with a fork to separate the grains. Allow it to cool slightly.
Step 3
Add the tomatoes, fennel, cucumber, red onion, raisins, parsley, and cilantro. Pour in the remaining olive oil and lemon juice, then toss everything together until well combined.
Step 4
Season with salt and pepper to taste. Serve slightly warm or at room temperature.

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Appetizers, Dinner, Fruits & Vegetables, Gluten-free, Lunch, Sides, Vegetarian or Vegan

California Raisin Couscous with Vegetables

Ingredients

Serves: 8

Step 1

Step 2

Step 3

Step 4

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