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Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.
Photograph by Antonis Achilleos
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Photo: Israeli Couscous with Raisins Recipe
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By mtakers_12879641
seattle, 87
on April 02, 2011
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Easy and inexpensive to make. I doubled the recipe for a large party using TRADER JOE's Harvest Grain Blend. Using another reviewer's advice I soaked the raisins in lemon juice to plump them (and added the zest of the lemon too. I also added two grated carrots for color. Served as a cold side dish and pleasantly surprised with the overall dish (as I'm not a fan of grains or raisins!. Will definately make this one again.
By bpenguin6_7780827
Beaverton, OR
on March 24, 2011
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This was a perfect side dish for my fish dinner. Great textures and flavors. I made a couple minor adjustments...soaking the raisins in lemon beforehand, added fresh shredded carrots, more herbs and slivered almonds. Very nice.
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