Orange Israeli Couscous with Carrots and Raisins Recipe | Vegetarian Times Skip to main content

Orange Israeli Couscous with Carrots and Raisins

Technically, Israeli couscous may not be a grain, but it has a grain-like texture that’s satisfyingly chewy. You can also try substituting vegetable broth or tomato or carrot juice
for the orange juice for more savory results.



Ingredient Line: 
1 ⅓ cups Israeli couscous
Ingredient Line: 
1 cup plus 1 Tbs. no-pulp orange juice
Ingredient Line: 
3 medium carrots, grated (1½ cups)
Ingredient Line: 
½ cup raisins
Ingredient Line: 
1 tsp. ground cumin


Coat medium saucepan with cooking spray, and heat over medium heat. Add couscous, and toast 4 minutes, or until pale brown, stirring frequently. Add 1 cup orange juice and 1 cup water; season with salt and pepper, if desired; and bring to a boil. Reduce heat to low, cover, and simmer 12 minutes, or until liquid is absorbed. Remove from heat, and steam, covered, 5 minutes. Stir in remaining orange juice, carrots, raisins, and cumin. Serve warm or at room temperature.

Nutrition Information: 

4 g
Total Fat: 
0.5 g
Saturated Fat: 
0 g
43 g
0 mg
218 mg
3 g
14 g
Serves 6

Comments on this Recipe

sautee the carrots and raisins with the OJ, cumin, and some chopped onion, then add to the couscous with some cooked lentils and you've got yourself a yummy one-course meal!

I added in cooked chickpeas, and cilantro and green onion to give it some color. The flavor is really nice with the orange juice.