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 | ||
