California-Raisin-Couscous-Vegetables-350x350

California Raisin Couscous with Vegetables

Submitted by: James Perillo

Lots of good grains and vegetables in this side dish.

Details

  • Serving Size: 1 cup

INGREDIENTS

  • 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
  • Salt and pepper; to taste

PROCEDURE

Pour couscous into a large bowl or shallow rectangular pan. Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous; pour boiling water to cover over all, mix with fork. Cover with plastic wrap and set aside for 5 minutes. Remove plastic wrap and fluff couscous with fork to remove lumps, and let cool. Add remaining ingredients and toss well; season to taste with salt and pepper. Reheat to serve.

Note: Make sure all ingredients are ready before making couscous. For variety, sprinkle crumbled feta cheese on top just before serving.

Nutrition Facts Per Serving

Calories 290 (23% from fat); Total Fat 7g (sat 1g, mono 5g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 6g; Carbohydrate 49g; (Dietary Fiber 5g; Sugars 17g; ); Iron 2mg; Sodium 30mg; Calcium 55mg; Potassium 518mg

This recipe is found in the following categories:

Special Diet

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