Golden Raisin Couscous

Serve this raisin-accented grain dish with Peppercorn Tuna and Sauteed Spinach.


2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 201
Caloriesfromfat 24 %
Fat 5.4 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.4 g
Carbohydrate 33.8 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 181 mg
Calcium 0.0 mg


1/2 cup canned low-sodium chicken broth, undiluted
1/8 teaspoon salt
1/4 cup couscous, uncooked
Vegetable cooking spray
1/2 teaspoon peanut oil
1/2 cup sliced fresh mushrooms
2 tablespoons thinly sliced celery
1 tablespoon thinly sliced green onions
1 1/2 tablespoons golden raisins
1 tablespoon unsalted sunflower kernels, toasted
1 teaspoon lemon juice


Combine chicken broth and salt in a small saucepan; bring to a boil. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.

Coat a small nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms, celery, and green onions; saute 5 minutes or until celery is tender.

Add vegetable mixture, raisins, sunflower kernels, and lemon juice to couscous; toss gently.