• 1/4 Teaspoon curry powder
  • Pinch of celery seed
  • Juice of 1 lime
  • 2 Tablespoons honey
  • 1/2 Cup plus 2 tablespoons extra virgin olive oil
  • Kosher salt or sea salt and freshly ground black pepper



Whisk together the dressing ingredients in a small bowl. Set aside.


In a medium saucepan, combine olive oil, salt and turmeric with the amount of stock or water called for on the couscous package. Cook following the directions. Turn into a mixing bowl and toss to cool.


Add tomatoes, garbanzo beans, raisins, onions, scallions, parsley and mint to the couscous. Add dressing and fold gently to combine. Serve cold, warm or at room temperature. Garnish with chopped pistachios.


  • 2 Tablespoons extra virgin olive oil
  • 1/4 Teaspoon kosher or sea salt
  • 1/4 Teaspoon turmeric
  • 1 Package (12 ounces) couscous
  • Chicken stock or water


  • 1 large ripe tomato, cut into 1/2- to 3/4-inch cubes
  • 1 small can (8 ounces) garbanzo beans, drained and rinsed
  • 11/4 Cups California raisins
  • 1/4 Cup finely diced red onion
  • 4 scallions, thinly sliced on the diagonal (about 2/3 cup)
  • 1/4 Cup finely chopped fresh Italian parsley
  • 2 Tablespoons finely chopped fresh mint
  • 1/2 Cup toasted pistachios, roughly chopped; for garnish
  • Kosher salt or sea salt and freshly ground black pepper

Nutrition Facts Per Serving

Calories 420 (Calories from Fat 44%); Total Fat 21 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 0; Sodium 120; Potassium 361; Total Carbohydrate 52; Dietary Fiber 5; Sugars 20; Protein 8; Calcium 40; Iron 2;

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Couscous Salad with California Raisins

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