Couscous with Raisins
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- ¼cup raisins
- 2tablespoons butter
- ½cup chopped onion
- 1½cups boiling water
- 2teaspoons lemon juice
- ¼teaspoon ground cumin
- 1cup quick-cooking couscous
- Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
250 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
- Step 2
Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.
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Cooking Notes
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ShenAnno
Excellent with more raisins, and the zest of a lemon at the end. Next time, toasted pine nuts.
Geo
Cooked as directed. Very mild. Anticipated more flavor. Will cook in veg broth next time. Yes to more raisins and maybe chopped apricots or dates.
Stacie
Add more raisins
Tammy
This was absolutely delicious. I added a single chicken bullion cube instead of salt. We served it with the lamb merguez from Kenji's "The Food Lab", naan, sliced tomatoes and yogurt/mint/dill sauce from the Moosewood Lowfat Cookbook. What a spectacular meal!
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