Whole Wheat Couscous with Raisins and Almonds

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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.

Whole Wheat Couscous with Raisins and Almonds


Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Serves 4

Whole Wheat Couscous with Raisins and Almonds


  1. 1-½ cups water
  2. Sea salt, to taste
  3. 1 cup whole wheat couscous
  4. ½ cup golden raisins
  5. ¼ cup red wine vinegar
  6. 3 tablespoons extra-virgin olive oil
  7. ¼ cup lemon juice
  8. ½ cup green onions, thinly sliced
  9. Freshly ground black pepper, to taste
  10. 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.


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