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    Home » Recipes » Healthy Kitchen

    Couscous with Peas and Raisins

    Published: Nov 24, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    This mild side dish of couscous, green peas, and toasted cashews or pine nuts is a nice complement to vegetable curries. It's also a nice accompaniment to roasted winter vegetables such as Roasted Root Vegetable Medley.

    Serves: 4 to 6 as a side dish

    • 1 ½ cups couscous, preferably whole grain
    • 2 tablespoons Earth Balance or other vegan buttery spread,
      or 2 tablespoons extra-virgin olive oil
    • 1 ½ cups frozen green peas, thawed and steamed
    • ½ cup toasted cashew pieces or pine nuts
    • ½ cup dark raisins
    • 2 to 3 scallions, thinly sliced
    • ¼ cup minced fresh parsley or cilantro
    • 1 teaspoon ground cumin
    • 2 tablespoons tahini (sesame paste), optional but highly recommended
    • 2 tablespoons lemon juice
    • Salt and freshly ground pepper to taste

    Place the couscous in a steep-sided skillet or stir-fry pan and pour 3 cups boiling water over it. Cover and let stand for 10 minutes, then fluff with a fork.

    Add the remaining ingredients and stir well. If the mixture needs more moisture, stir in a small amount of water. Turn the heat up to medium high and cook for 5 minutes or so, until everything is well heated through and the flavors melded. Serve straight from the pan.

    Couscous with peas and raisins

    • Here are more healthy whole grain recipes.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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