California Raisin Couscous with Vegetables
California Raisin Marketing Board
- Yield: 8 servings
- Prep: 15 mins
- Cook: 15 mins
Ingredients
- 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
Instructions
- 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.
- 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.
- 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%
