Whole Wheat Couscous with Raisins and Almonds

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.

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

Serves 4

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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