Recipe courtesy of Gourmet Magazine

Couscous with Raisins and Almonds

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  • Level: Easy
  • Yield: about 2 1/2 to 3 cups
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1/2 cup raisins

3 scallions, thinly sliced

2 tablespoons unsalted butter

3 cups homemade chicken stock or broth

Cinnamon stick

2 cups couscous

Salt to taste

1/3 cup toasted, slivered almonds

1/4 cup fresh mint, chopped


  1. In a saucepan combine raisins, scallions, butter, stock, cinnamon stick, and salt to taste and bring to a boil. Stir in couscous, cover and remove from heat. Allow to sit for 5 minutes. Uncover, fluff couscous with a fork, and stir in almonds. Serve warm at room temperature.;