Carrot Raisin Couscous

Carrot Raisin Couscous

Carrot Raisin Couscous


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots.  This recipe is Diabetic Friendly!

          Jordan Sucher                                                                   Brooklyn, New York


Carrot Raisin Couscous Recipe

Carrot Raisin Couscous

1/3 cup port wine or chicken broth

1/3 cup golden raisins

1 medium onion, chopped

3 Tbsp. olive oil, divided

1 package (10 oz.) couscous

2 cups chicken broth

¼ tsp. salt, divided

¼ tsp. pepper, divided

4 medium carrots, julienned

1 Tbsp. sugar

1 tsp. 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 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.         10 servings


(Recipe for Carrot Raisin Couscous was on, 2014)


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