Couscous salad that can be served cold or at room temp.
We made this side with fine grain couscous, but you it can also be made with Israeli couscous or barley, you just need to cook the grains a bit longer. After pan is covered, reduce heat to simmer and cook until liquid is absorbed.
Ingredients
Servings 6
- 1 medium onion finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove minced
- 3/4 cup water
- 1-1/4 cups low-sodium chicken broth or vegetable broth
- 1 10-oz box couscous (1 1/2 cups)
- ½ cup golden raisins
- 1/2 cup finely chopped fresh parsley
- Zest from 1 lemon
- 1 tablespoon fresh lemon juice or to taste
- ¼ cup toasted nuts optional
Nutritional Facts
Nutrition Facts
Couscous with Lemon and Golden Raisins
Amount per Serving
Calories
130
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
8
mg
0
%
Potassium
210
mg
6
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
2
g
4
%
Vitamin A
427
IU
9
%
Vitamin C
19
mg
23
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, for about 30 seconds. Add water and broth and bring to a boil.
- Stir in couscous and raisins, then cover and remove from heat. Let couscous stand, covered, 5 minutes. Fluff with a fork and stir in parsley, lemon zest and lemon juice. Add remaining tablespoon oil and nuts, and salt and pepper to taste.
