Looking for a delicious and versatile side dish that’s both elegant and easy to prepare? This Vegetable Couscous with Almonds and Raisins is my go-to recipe when I want to elevate a simple meal into something special. The combination of fluffy couscous, colorful vegetables, crunchy almonds, and sweet raisins creates a perfect balance of flavors and textures that will complement any main course.
Ingredients
- 2 cups couscous (regular or whole wheat)
- 2½ cups vegetable broth or water
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- ½ cup sliced almonds
- ½ cup golden raisins
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add carrots and cook for 3-4 minutes, then add zucchini and bell pepper. Cook until vegetables are tender-crisp, about 5 minutes more.
- While vegetables are cooking, bring vegetable broth to a boil in a separate pot.
- Place couscous in a large bowl. Pour the boiling broth over the couscous, cover with a tight-fitting lid or plate, and let stand for 5 minutes.
- Toast almonds in a dry pan over medium heat until golden brown, watching carefully to prevent burning.
- Fluff the couscous with a fork and add the cooked vegetables, toasted almonds, raisins, cumin, and coriander.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Recipe Notes
- For best results, use a fork to fluff the couscous rather than a spoon to prevent clumping.
- If you prefer a different texture, pearl couscous (Israeli couscous) can be used instead of regular couscous. Just adjust cooking time according to package instructions.
- Make it gluten-free by substituting quinoa for the couscous.
- This dish can be served warm or at room temperature, making it perfect for meal prep or picnics.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For added protein, consider adding chickpeas or serving alongside grilled chicken or fish.
- Feel free to customize the vegetables based on what’s in season or what you have on hand.
Vegetable Couscous with Almonds and Raisins
A delicious and versatile side dish that's both elegant and easy to prepare. The combination of fluffy couscous, colorful vegetables, crunchy almonds, and sweet raisins creates a perfect balance of flavors and textures that will complement any main course.
Ingredients
- 2 cups couscous regular or whole wheat
- 2½ cups vegetable broth or water
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 2 carrots diced
- 1 zucchini diced
- 1 red bell pepper diced
- ½ cup sliced almonds
- ½ cup golden raisins
- 2 tablespoons fresh parsley chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add carrots and cook for 3-4 minutes, then add zucchini and bell pepper. Cook until vegetables are tender-crisp, about 5 minutes more.
- While vegetables are cooking, bring vegetable broth to a boil in a separate pot.
- Place couscous in a large bowl. Pour the boiling broth over the couscous, cover with a tight-fitting lid or plate, and let stand for 5 minutes.
- Toast almonds in a dry pan over medium heat until golden brown, watching carefully to prevent burning.
- Fluff the couscous with a fork and add the cooked vegetables, toasted almonds, raisins, cumin, and coriander.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
