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.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


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