Quick Couscous with Raisins and Carrots

Quick Couscous with Raisins and Carrots

17
Melissa Hamilton 6

"I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own."

Ingredients

20 m servings 264 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
  2. Stir in the raisins, and serve hot.
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Reviews

17
  1. 19 Ratings

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I made this with no water, all chicken broth, and a bit more raisins. I also used corn instead of carrots (it's what was in the freezer)... I have to say that couscous is typically bland to beg...

I followed the recipe except for the raisins, I cooked them in the water before adding the couscous to plump them up. The recipe was quite bland, needed more salt to bring out the flavors, I di...

I made a couple modifications - I used 1 Tbsp olive oil instead of the butter and I used 2 c. lower sodium chicken broth instead of the broth and water. And based on someone's suggestion below,...