Quick Couscous with Raisins and Carrots13 Reviews
- Prep: 10 min
- Cook: 5 min
- Ready In: 20 min
“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.” - by Melissa Hamilton
Original recipe yields 6 servings
- 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.
- Stir in the raisins, and serve hot.
Amount Per Serving (6 total)
- 264 cal
- 8 g
- 41.9 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 begin wit..." See moreh! But this was a very quick and easy recipe that is an excellent side dish. I think using only chicken broth (low sodium version) helped immensely with the "lack of flavor" listed in other reviews. Overall, fast recipe for this mom on the go, and goes well with everything from chicken nuggets to pork chops."
"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 did use ..." See more1 whole boullion cube in the water but it still wasn't salty enough. It needs something, not sure what. Maybe it'll taste better the next day?"
"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, I add..." See moreed the raisins with the broth so they were plump. With these modifications, the dish was a big hit, even with my 5-year olds. I may add more raisins next time (and use golden raisins if I remember to get them)."
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