April 24, 2018
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Couscous with carrots, walnuts and raisins

Meg Haskell | BDN
Meg Haskell | BDN
Coucous cooks like pasta but "eats" like a grain -- wholesome, nutty and satisfying.


Wheat-based couscous is a food staple in North Africa and many other parts of the world. Here, it is available as a prepared food at most grocery stores, requiring minimal preparation and delivering maximal deliciosity. Give it a try! — Meg Haskell, BDN

Recipe Summary:

        Preparation Time:  5 minutes

        Cook Time:  12 minutes

        Number of Servings:  4

        Serving Size:  1/2 C couscous  


        1 C uncooked couscous (look for couscous at any Shaw’s or Hannaford market)

        1 t. olive oil

        2 T. walnuts, coarsely chopped

        ¼ t. salt

        ? t. black pepper

        ½ t. pumpkin pie spice or cinnamon

        1? C water

        2 T. raisins

        ½ C carrots, rinsed, peeled, and shredded or thinly sliced; cut in half


  1. In a 4-quart saucepan over medium heat, cook and stir couscous, olive oil, walnuts, salt, pepper, and spice just until couscous begins to brown.
  2. Slowly add water, then raisins and carrots.  Cover.  Bring to a boil over high heat.  
  3. Remove from the heat, and let stand for 10 minutes.  
  4. Fluff with a fork.  Serve immediately.  

Recipe source:  Deliciously Healthy Dinners

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