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Spiced California Raisin-Honey Couscous with Yogurt-Rum Sauce

Spiced California Raisin-Honey Couscous with Yogurt-Rum Sauce
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • Couscous
  • 1/2 c. California golden raisins
  • 1/2 c. California natural raisins
  • 1/2 c. fresh orange juice
  • 2 tsp. rum extract
  • 1 c. water
  • 1/4 c. honey
  • 1 bag spiced tea
  • 3/4 c. plain couscous
  • 1 tsp. ground cinnamon
  • 1/4 tsp. almond extract
  • 1 can (15-ounce) Mandarin orange slices, drained
  • 2 tbsp. chopped fresh mintSauce
  • 1 carton (6-ounce) custard-style vanilla yogurt
  • 3 tbsp. reserved liquid from couscous
  • 1/4 tsp. ground cardamon
  • 8 mint sprigs; for garnish



1 Measure raisins and orange juice into small saucepan. Bring to boil over medium-high heat and boil 1 minute. Stir in rum extract and remove from heat; cover and set aside.

2 Combine water and honey in a medium saucepan; add tea bag and bring to boil over medium-high heat, stirring constantly to infuse tea. When water just begins to boil, squeeze tea bag as dry as possible and discard.

3  Stir in couscous; remove from heat. Cover and let stand as directed on package, at least 5 minutes. Then, stir in cinnamon and almond extract with a fork.

4 Add raisins and blend well. Drain any remaining liquid and reserve for sauce.

5 Very gently fold in orange slices. Cover and chill in refrigerator for at least 2 hours.

6 Meanwhile, mix yogurt, reserved liquid and cardamon together in small bowl until smooth and creamy. Cover and chill.

7 To serve, mix chopped mint into couscous. Divide and spoon one-half of couscous into four 3 1/2-inch ramekins.

8 Drizzle each with 2 teaspoons sauce and divide remaining couscous evenly on top. Then, drizzle each with 1 to 2 teaspoons additional sauce.

9 Garnish each bowl with mint leaves and store in refrigerator until ready to serve.

Source: California Raisin Marketing Board

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