Week Night meal in a white bowl

Israeli Couscous with Raisins

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min


  1. 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.