Couscous With Raisins And Almonds Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Olive oil2 Fluid Ounce (60 Milliliter)
 Onion1 Small, chopped
 Green peas4 Ounce, shelled (100 Gram)
 Red pepper1 , seeded and chopped
 Sea salt To Taste
 Freshly ground black pepper To Taste
 Cumin1 Pinch, ground
 Semolina1⁄2 Pound (225 Gram)
 Couscous1⁄2 Pound (225 Gram)
 Oil1 Ounce, mixed (25 Gram)
 Water1⁄2 Pint (300 Milliliter)
 Raisins2 Ounce, soaked in hot water (50 Gram)
 Hot water1⁄4 Pint (150 Milliliter)
 Butter1 Ounce, mixed (25 Gram)
 Flaked toasted almonds2 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 3341 Calories from Fat 1300

% Daily Value*

Total Fat 146 g224.2%

Saturated Fat 29.2 g146.2%

Trans Fat 0 g

Cholesterol 61 mg

Sodium 385.9 mg16.1%

Total Carbohydrates 434 g144.8%

Dietary Fiber 39.1 g156.6%

Sugars 52.6 g

Protein 81 g161.3%

Vitamin A 111% Vitamin C 362.4%

Calcium 32.8% Iron 65.8%

*Based on a 2000 Calorie diet


1. In a large saucepan, heat the olive oil
2. Add the onions to the pan and sauté on high for 5 minutes
3. Add in the peas, the pepper and the seasoning
4. Cook this mixture for 3 minutes.
5. When the mixture is cooked, set the mixture aside till required

6. In a large bowl, tip in the semolina
7. Add the butter and oil mixture
8. Rub the semolina to the butter and oil mixture and make sure that each grain is well coated.
9. In a large pan, bring the water to a boil
10. Add water and the semolina
11. Simmer this mix for 8 minutes
12. Stir the mix constantly with a fork to ensure that the grains do not stick

13. Tip the onion mixture into the couscous
14. Pile this mixture into an earthenware dish.
15. Sprinkle with a little extra ground cumin and with the raisins and almonds.
16. Reheat for a couple of minutes in a hot oven just before serving.

17. Serve piping hot, accompanied with a salad of cucumber with a yogurt dressing or plain green salad with a curd cheese dressing, or simple tomato vinaigrette.