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California Raisin Couscous with Vegetables

California Raisin Couscous with Vegetables
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


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



1 Place one box of couscous in a large bowl or shallow rectangle pan.

2 Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper.

3 Then pour boiling water over couscous to cover.

4 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.

5 Once cool, add remainder of ingredients and toss well. Reheat to serve.

Source: Chef James Perillo and California Raisin Marketing Board

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