California Raisin Couscous with Vegetables

California Raisin Marketing Board
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 15 mins


1box couscous, plain
1/4cup extra virgin olive oil, divided
1pint red pear or cherry tomatoes, cut in half
2heads fennel, bulb only, small dice
1-- English or hothouse cucumber, peeled, seeded and small dice
1/2-- red onion, peeled, small dice
1cup California golden raisins or California raisins
2bunches Italian flat leaf parsley, picked and chopped
1/2bunch cilantro, picked and chopped
-- Juice of 4 lemons
1teaspoon Salt
1/2teaspoon pepper, to taste


  1. Place one box of couscous in a large bowl or shallow rectangle pan. Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper. Then pour boiling water over couscous to cover.
  2. Mix with fork; cover with plastic wrap and set aside for 5 minutes. Remove plastic and fluff couscous with a fork to avoid lumps and let cool.
  3. Once cool, add remainder of ingredients and toss well. Reheat to serve.

Recipe by Chef James Perillo.

Nutritional Info *per serving

  • Calories 290
  • Glycemic Load 8.76
  • Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 340mg
  • Potassium 720mg
  • Carbohydrate 51g
  • Fiber 6g
  • Sugars 13g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 80%
  • Calcium 8%
  • Iron 15%