In a small pot or Dutch oven, combine the water, olive oil, salt, cumin, turmeric 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.
In the meantime place the raisins in a small bowl and cover with hot water. Let stand for 5 minutes so the raisins get re-hydrated and plump.
In a small frying pan, toast the almonds over medium heat. Keep an eye on them so they don’t burn—this will only take about 3 minutes.
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.
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Notes Couscous Recipe for You!Healthy Vegetarian Recipes: Lemon Couscous with Chickpeas, Cilantro, Raisins and Almonds
This healthy vegetarian recipe for lemon couscous features Middle Eastern flavors, including dried fruit, nuts and beans.
SERVES: 4PREP TIME: 5 MINUTESCOOK TIME: 5 MINUTESIngredients
1 1⁄2 cups water 1 tablespoon olive oil1 teaspoon salt 1⁄2 teaspoon cumin1⁄4 teaspoon turmeric1⁄4 teaspoon cayenne10 ounces whole-wheat couscous1⁄4 cup golden raisins1 cup slivered almonds2 cup canned chickpeas, drained and rinsed2oztablespoons shallots, minced 1⁄4ozcup carrots, peeled and finely chopped 1⁄2ozcup cilantro leaves, chopped1ozlemon, zested and juiced
Instructions
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