• 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 (Calories from Fat 34%); Total Fat 9 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 0; Sodium 290; Potassium 345; Total Carbohydrate 36; Dietary Fiber 3; Sugars 16; Protein 5; Calcium 31; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.