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Carrot Raisin Couscous

 Carrot Raisin Couscous
The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots.—Jordan Sucher, Brooklyn, New York
10 ServingsPrep: 15 min. Cook: 20 min.


  • 1/3 cup port wine or chicken broth
  • 1/3 cup golden raisins
  • 1 medium onion, chopped
  • 3 tablespoons olive oil, divided
  • 1 package (10 ounces) couscous
  • 2 cups chicken broth
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 medium carrots, julienned
  • 1 tablespoon sugar
  • 1 teaspoon 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, saute onion in 1 tablespoon oil until tender.
  • Stir in couscous. Cook and stir until lightly browned. Stir in the
  • 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, saute 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

2 of 2

Carrot Raisin Couscous (continued)

Directions (continued)

  • combine. Yield: 10 servings.
Nutritional Facts: 3/4 cup equals 188 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 277 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.