sweet and savory carrot couscous

January  8, 2010
2 Ratings
  • Serves 4 as a side dish, 2 as an entree
Author Notes

Carrot salad with raisins inspired me to make this dish. If you have to buy carrot juice that would be the most expensive ingredient. —nannydeb

What You'll Need
  • 2 cups freshly squeezed (?) carrot juice
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1 teaspoon freshly grated ginger
  • 1 cup whole wheat couscous
  • 1/4 cup golden raisins
  • 1/4 cup sliced almonds
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped cilantro
  1. Bring carrot juice to barely a boil.
  2. Remove from heat and add lemon juice, cumin, cayenne, salt and ginger.
  3. Add carrot juice mixture to dry couscous. Stir and let sit for 10 minutes.
  4. Add golden raisins, almonds, green onions and cilantro.

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Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

1 Review

aargersi January 11, 2010
YUM! Simple and sounds delicious! I will try it for sure!