Couscous Salad With Cilantro, Raisins, & Almonds

Couscous Salad With Cilantro, Raisins, & Almonds

Serving Size: Makes 4 servings

This salad is great for make-ahead lunches or as a gussied up bed for tagine.


  • 1 1/2 cups chicken stock or water
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp tumeric
  • 1/4 tsp cayenne
  • 10oz whole wheat couscous (or plain)
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds
  • 2 tbsp shallot, minced
  • 1/4 cup carrots, peeled and finely chopped
  • 1/2 cup cilantro leaves, chopped
  • 1 lemon, zested and juiced


  1. In a small stock pot or Dutch oven, combine the stock, olive oil, salt, cumin, tumeric, and cayenne. Bring the mixture just barely to a boil, stir in the couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff up the grains with a fork. Cover and let stand for another few minutes while you prepare the mix-ins.
  2. In the meantime, place the raisins in a small bowl and cover with hot water. Let stand for 5-10 minutes so the raisins get rehydrated and plump.
  3. In a small non-stick pan, toast the almonds over medium heat. Keep an eye on these so they don’t burn–this will only take 3 minutes or so.
  4. In a medium salad bowl, toss the couscous with the remaining ingredients. Drain the raisins and add them to the bowl, along with the toasted nuts. Taste for seasoning and serve.


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