• 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 raisins or California golden 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


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 (Calories from Fat 23%); Total Fat 7 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 30; Potassium 518; Total Carbohydrate 49; Dietary Fiber 5; Sugars 17; Protein 6; Calcium 55; Iron 2;

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