Orange Israeli Couscous with Carrots and Raisins Recipe - Vegetarian Times

Orange Israeli Couscous with Carrots and Raisins

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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.

  • 6Servings

Ingredients

  • 1 1/3 cups Israeli couscous
  • 1 cup plus 1 Tbs. no-pulp orange juice
  • 3 medium carrots, grated (11/2 cups)
  • 1/2 cup raisins
  • 1 tsp. ground cumin

Preparation

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

  • Calories: 191
  • Carbohydrate Content: 43 g
  • Fat Content: 0.5 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Sodium Content: 218 mg
  • Sugar Content: 14 g