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Couscous Salad With California Raisins

Couscous Salad With California Raisins
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 4 c. chicken stock, homemade or canned
  • 1/2 c. extra virgin olive oil
  • 1/2 tsp. turmeric
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 1 pc. (2-inch) fresh gingerroot, peeled and finely grated
  • 2 c. couscous
  • 1 c. California raisins
  • 1 medium zucchini, trimmed and diced 1/4 inch
  • 2 medium carrots, trimmed and diced 1/4 inch
  • 1 bunch green onions, finely chopped
  • 1/4 c. fresh lemon juice
  • 1 Tsp. Kosher Salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 c. toasted, chopped pistachios or pine nuts; for garnish



1 Bring stock to a boil in a large pot and add the oil, turmeric, cinnamon, cumin, ginger and couscous. Stir the mixture and lower heat to simmer.

2 Allow to cook until liquid has been absorbed (about 2 minutes) stirring occasionally.

3 Remove the pan from the heat and add the raisins, zucchini, carrots and green onions. Fold gently to combine. Cover pot and let stand for 15 minutes.

4 Meanwhile whisk together the lemon juice, salt and pepper.

5 Drizzle the mixture over the couscous and toss well. Refrigerate at least 2 hours before serving.

6 Serve at room temperature; garnish with toasted pine nuts.

Source: Chef Roy Harland and California Raisin Marketing Board