Couscous Salad With California Raisins Recipe

Couscous Salad With California Raisins Recipe

  • 4 cups chicken stock, homemade or canned
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 (2 inch) piece fresh ginger root, peeled and finely grated
  • 2 cups couscous
  • 1 cup 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 cup fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup 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. Allow to cook until liquid has been absorbed (about 2 minutes) stirring occasionally. Remove the pan from the heat and add the raisins. Fold gently to combine. Cover pot and let stand for 15 minutes. Meanwhile whisk together the lemon juice, salt and pepper. Drizzle the mixture over the couscous and toss well.
  2. Refrigerate at least 2 hours before serving. Serve at room temperature; garnish with toasted nuts.
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