Couscous Salad with California Raisins

Submitted by: Roy Harland

Make a big batch for buffets or festive meals of all kinds or serve often at home.



  • 2 cups chicken stock, homemade or canned
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 piece (1-inch) fresh gingerroot, peeled and finely grated
  • 1 cup couscous
  • 1 cup California raisins
  • 1 medium zucchini, trimmed and diced 1/4 inch
  • 1 medium carrot, trimmed and diced 1/4 inch
  • 1/4 cup green onions, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup toasted, chopped pistachios or pine nuts; for garnish


Bring stock to boil in large pot and add the oil, turmeric, cinnamon, cumin, ginger and couscous; heat and stir on low heat to simmer until liquid has been absorbed, about 2 minutes. Remove from heat and add raisins, zucchini, carrots and green onions; fold gently to combine. Cover pot and let stand for 15 minutes.

Meanwhile, whisk together lemon juice, salt and pepper; drizzle over couscous and toss to mix well. Chill at least 2 hours before serving. Serve at room temperature, garnished with toasted pine nuts.

Nutrition Facts Per Serving

Calories 240 (34% from fat); Total Fat 9g (sat 1.5g, mono 7g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 5g; Carbohydrate 36g; (Dietary Fiber 3g; Sugars 16g; ); Iron 2mg; Sodium 290mg; Calcium 31mg; Potassium 345mg

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