Carrot Raisin Couscous

The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots.


10 servings


1/3 cup port wine or chicken broth
1/3 cup golden raisins
1 medium onion, chopped
3 tablespoons olive oil, divided
1 (10 ounce) package couscous
2 cups chicken broth
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 medium carrots, julienned
1 tablespoon granulated (white) sugar
1 teaspoon molasses


In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine.

In a large saucepan, sauté onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in the broth, raisins and half of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork.

In a small skillet, sauté carrots in remaining oil until crisp-tender. Combine the sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through.

In a large bowl, combine couscous mixture and carrots; toss to combine.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 20 minutes

Nutritional Information

Amount per serving (3/4 cup): 188 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 277 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1 fat.

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