Golden Raisin Couscous

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

Yield: 2 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 24%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.4g
  • Carbohydrate: 33.8g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 181mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. Add vegetable mixture, raisins, sunflower kernels, and lemon juice to couscous; toss gently.
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