couscous salad with carrots and raisins

Couscous is made from wheat and is very small and granular. Most supermarkets carry the already pre-steamed versions and I've seen them in whole wheat varieties too.

I like to experiment with various rices and grains. Couscous is so simple and easy, especially when I need to add a side dish pronto and have little time to make rice. Steam it or put it in boiling water and voila, fluffy little grains to add to your meal.

I do find that couscous is a bit dry so it's best when you mix it with other vegetables or with some sort of dressing/gravy. It also is great under stews.

This couscous recipe can be served warm as a side dish or can be refrigerated and eaten like a cold salad. Since it's summertime, I usually opt for the cold version of it.


couscous salad with carrots and raisins

1 cup couscous
1/2 cup carrots, grated
1/2 cup raisins

4 tbsp lemon juice
2 tbsp oil
1 clove garlic, minced
1 tsp sugar
1 tsp salt
1/2 tsp pepper

Stir in 1 cup of couscous into 1.5 cups of boiling water or broth of your choice. Let stand, away from heat, covered for few minutes. Fluff with fork and carrots and raisins.

Whisk together the mixture of lemon juice, oil, garlic, sugar, salt & pepper. Pour onto the couscous mixture and blend together. Serve warm as a side dish or refrigerate and serve as cold salad.

adapted from Couscous with Carrots, Canadian Living Test Kitchen