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California Raisin Couscous with Vegetables

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 (10-ounce) box plain couscous

    2. 1/4 cup extra virgin olive oil - divided use

    3. 1 pint red pear or cherry tomatoes, cut in half

    4. 2 heads fennel, bulb only, small dice

    5. 1 English or hothouse cucumber, peeled, seeded and small dice

    6. 1/2 red onion, peeled, small dice

    7. 1 cup California golden raisins

    8. 2 bunches Italian flat leaf parsley, picked and chopped

    9. 1/2 bunch cilantro, picked and chopped Juice of

    10. 4 lemons Salt and pepper

    Instructions Jump to Ingredients ↑

    1. Place one box of couscous in a large bowl or shallow rectangle pan. Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper. Then pour boiling water over couscous to cover. Mix with fork; cover with plastic wrap and set aside for five minutes. Remove plastic and fluff couscous with a fork to avoid lumps and let cool. Once cool, add remainder of ingredients and toss well. Reheat to serve.

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