I’m always on the lookout for a good whole grain dish. This whole wheat couscous is a winner on several fronts. It’s tart and tangy, savory and sweet. It’s super simple, and it plays as well as a side dish as it does a salad.
- 1-½ cups water
- Sea salt, to taste
- 1 cup whole wheat couscous
- ½ cup golden raisins
- ¼ cup red wine vinegar
- 3 tablespoons extra-virgin olive oil
- ¼ cup lemon juice
- ½ cup green onions, thinly sliced
- Freshly ground black pepper, to taste
- ½ cup sliced almonds, toasted
Bring water to a boil in a medium saucepan. Add a pinch of salt and couscous. Cover and remove from heat. Let stand for 10 minutes, until tender.
While the couscous is steaming, soak the raisins in the vinegar in a medium salad bowl.
When couscous is ready, whisk olive oil, lemon juice and onions into the vinegar. Fluff couscous with a fork and add to the dressing, tossing to coat well. Season with salt and pepper, and toss again. Top with toasted almonds.