Best 9 Couscous With Carrots And Raisins Recipes

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Couscous with Carrots and Raisins is a delicious and easy-to-make dish that combines the nutty flavor of couscous with the sweetness of carrots and raisins. This versatile dish can be served as a main course or a side dish, and it is a great way to add more vegetables to your diet. With just a few simple ingredients and a few minutes of cooking time, you can create a flavorful and nutritious meal that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT RAISIN COUSCOUS



Carrot Raisin Couscous image

Golden raisins add a slightly sweet flavor to this unique side dish featuring both couscous and carrots. -Jordan Sucher, Brooklyn, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 11

1/3 cup port wine or chicken broth
1/3 cup golden raisins
1 medium onion, chopped
3 tablespoons olive oil, divided
1 package (10 ounces) couscous
2 cups chicken broth
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 medium carrots, julienned
1 tablespoon sugar
1 teaspoon molasses

Steps:

  • In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine. , In a large saucepan, saute onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in the broth, raisins and half each of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork., In a small skillet, saute carrots in remaining oil until crisp-tender. Combine sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through., In a large bowl, combine couscous mixture and carrots; toss to combine.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic exchanges

QUICK COUSCOUS WITH RAISINS AND CARROTS



Quick Couscous with Raisins and Carrots image

I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.

Provided by Melissa Hamilton

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

¼ cup butter
2 carrots, diced
1 onion, chopped
½ cup chicken broth
1 ½ cups water
1 ½ cups uncooked couscous
¼ cup raisins

Steps:

  • Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
  • Stir in the raisins, and serve hot.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g

CARROT AND RAISIN COUSCOUS



Carrot and Raisin Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 1 1/2 cups water to a boil with 2 shredded carrots, 1/4 cup golden raisins, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt and a pinch each of cinnamon and pepper. Pour over 1 cup whole-wheat couscous; cover and let sit, 5 minutes. Fluff and stir in chopped parsley.

COUSCOUS WITH GOLDEN RAISINS



Couscous with Golden Raisins image

Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from "Martha Stewart's Dinner at Home."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 1/2 cups Israeli couscous
1 3/4 cups plus 2 tablespoons water
1/2 cup golden raisins
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter

Steps:

  • Heat oil in a 4-quart pot over medium-high. Add couscous; stir to coat with oil and cook, stirring, until lightly toasted, 1 to 2 minutes.
  • Add the water and raisins; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until couscous is tender and has absorbed the liquid, 8 to 10 minutes. Remove from heat. Fluff with a fork and stir in butter before serving.

CHICKEN STEW WITH CARROTS, CHICKPEAS, AND RAISINS



Chicken Stew with Carrots, Chickpeas, and Raisins image

Yield serves 6

Number Of Ingredients 14

1 tablespoon all-purpose flour
2 pounds skinless, bone-in chicken thighs
1/2 teaspoon coarse salt
1 can (14 ounces) low-sodium chicken broth
1 cup drained canned chickpeas, rinsed
3 carrots, peeled and coarsely chopped
1/2 cup raisins
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons finely chopped peeled fresh ginger
4 to 5 sprigs fresh thyme
1 tablespoon Dijon mustard
1 teaspoon finely grated lemon zest
1 box (5.8 ounces) couscous

Steps:

  • Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
  • Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
  • While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.
  • (Per serving)
  • Calories: 381
  • Fat: 10g
  • Cholesterol: 76mg
  • Carbohydrate: 46g
  • Sodium: 473mg
  • Protein: 28g
  • Fiber: 5g

COUSCOUS WITH RAISINS



Couscous with Raisins image

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup raisins
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups boiling water
2 teaspoons lemon juice
1/4 teaspoon ground cumin
1 cup quick-cooking couscous
Salt to taste

Steps:

  • Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
  • Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Sugar 6 grams, TransFat 0 grams

MOROCCAN COUSCOUS WITH RAISINS



Moroccan Couscous With Raisins image

Make and share this Moroccan Couscous With Raisins recipe from Food.com.

Provided by little_wing

Categories     Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 cup dark seedless raisins
1 tablespoon unsalted butter
1 cup couscous
1/4 cup toasted pine nuts

Steps:

  • In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
  • Stir in couscous; remove from heat.
  • Add pine nuts, then cover.
  • Let stand 5 minutes.
  • Using a fork, fluff couscous and place in a serving bowl.

COUSCOUS WITH CARROT AND CILANTRO



Couscous with Carrot and Cilantro image

This herbed couscous dish is ready to go in 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 5

Coarse salt and ground pepper
1 cup couscous
1 medium carrot, coarsely grated
1/2 cup fresh cilantro leaves, chopped
1 tablespoon olive oil

Steps:

  • In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, and carrot; cover pan, and remove from heat. Let stand 5 minutes.
  • Fluff couscous with a fork. Gently stir in cilantro and oil; season with salt and pepper.

Nutrition Facts : Calories 200 g, Fat 4 g, Fiber 2 g, Protein 6 g

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS



Couscous with pine nuts, coriander & raisins image

Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 10m

Number Of Ingredients 8

250g couscous
400ml hot vegetable stock
75g 2 ½ oz pine nuts
50g dried apricots , chopped
bunch coriander leaves
4-5 tbsp raisins
zest and juice 1 lemon
5 tbsp olive oil

Steps:

  • Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
  • Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

Tips:

  • For a more flavorful dish, use a vegetable broth instead of water.
  • Add a teaspoon of cumin or coriander to the couscous for a warm, exotic flavor.
  • If you don't have raisins, you can substitute dried cranberries or apricots.
  • For a heartier meal, add some cooked chicken or tofu to the couscous.
  • Serve the couscous with a dollop of yogurt or sour cream for a creamy, tangy flavor.

Conclusion:

The combination of fluffy couscous, sweet carrots, and plump raisins makes this a delightful and satisfying dish. It's a great option for a quick and easy weeknight meal, and it's also perfect for packing in a lunch box. With its versatility and ease of preparation, this recipe is sure to become a staple in your kitchen. So next time you're looking for a healthy and flavorful meal, give this recipe a try. You won't be disappointed!

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