nutritional information

Per Serving:

  • Calories: 191
  • Protein: 4 g
  • Total Fat: 0.5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 43 g
  • Cholesterol: 0 mg
  • Sodium: 218 mg
  • Fiber: 3 g
  • Sugar: 14 g

Orange Israeli Couscous with Carrots and Raisins

Serves 6

30 minutes or fewer

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.
  • 1 ⅓ cups Israeli couscous
  • 1 cup plus 1 Tbs. no-pulp orange juice
  • 3 medium carrots, grated (1½ cups)
  • ½ cup raisins
  • 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.

January 2009

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

Josh Steger - 2014-04-29 00:26:06

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!

Jessica - 2009-11-05 18:28:55