• 11/2 Cups couscous
  • 1/4 Cup slivered almonds
  • 2 Cups vegetable or chicken stock
  • 2 stalks celery, diced
  • Salt and pepper; to taste
  • Pinch of ground cumin
  • Pinch of cayenne pepper
  • 1 Cup California raisins


Heat a large nonstick skillet over moderate heat. Add couscous and toast grains. Stirring or shaking pan frequently, until brown and fragrant. Transfer to a plate. Add almonds to the hot skillet and toast them, stirring frequently. Transfer them to another plate.

Bring stock to a boil with celery, salt, pepper, cumin and cayenne. Simmer about 3 minutes or until celery is slightly softened. Add couscous and raisins to saucepan and stir gently just to mix. Cover pan; remove from heat and allow to stand about 5 minutes or until couscous is tender. Add almonds to couscous and, with a fork, stir mixture lightly to fluff up the grains.

Notes: Toasting the couscous gives it a rich, nutty flavor. Stir frequently to make sure it browns evenly.

Nutrition Facts Per Serving

Calories 210 (Calories from Fat 10%); Total Fat 2.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 300; Potassium 262; Total Carbohydrate 42; Dietary Fiber 3; Sugars 16; Protein 6; Calcium 28; Iron 1;

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Raisins are fat and cholesterol free.