Herbed Couscous with Toasted Almonds and Golden Raisins

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (180 g) instant couscous
1 cup (240 ml) low-sodium vegetable broth or water
2 tbsp (30 ml) extra-virgin olive oil, divided
1/3 cup (35 g) sliced almonds
1/4 cup (40 g) golden raisins
2 tbsp (8 g) fresh parsley, finely chopped
1 tbsp (4 g) fresh mint, finely chopped
2 scallions, thinly sliced
1/4 tsp (1.25 ml) kosher salt, or to taste
1/8 tsp (0.625 ml) freshly ground black pepper

Show original ingredient measurements

1 cup (180 g) instant couscous
1 cup (240 ml) low-sodium vegetable broth or water
2 tbsp (30 ml) extra-virgin olive oil, divided
1/3 cup (35 g) sliced almonds
1/4 cup (40 g) golden raisins
2 tbsp (8 g) fresh parsley, finely chopped
1 tbsp (4 g) fresh mint, finely chopped
2 scallions, thinly sliced
1/4 tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes; transfer to a bowl to cool.
2. Place the raisins in a small bowl and cover with hot water to plump for 5 minutes, then drain well.
3. Bring the broth (or water) to a boil with 1 tablespoon (15 ml) olive oil and the salt. Stir in the couscous, cover, remove from heat, and let sit for 5 minutes.
4. Fluff the couscous with a fork. Fold in the raisins, toasted almonds, parsley, mint, scallions, remaining 1 tablespoon (15 ml) olive oil, and black pepper. Adjust salt to taste.
5. Serve warm alongside the halibut to soak up the lemon-butter sauce.

1. Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes; transfer to a bowl to cool.
2. Place the raisins in a small bowl and cover with hot water to plump for 5 minutes, then drain well.
3. Bring the broth (or water) to a boil with 1 tablespoon olive oil and the salt. Stir in the couscous, cover, remove from heat, and let sit for 5 minutes.
4. Fluff the couscous with a fork. Fold in the raisins, toasted almonds, parsley, mint, scallions, remaining 1 tablespoon olive oil, and black pepper. Adjust salt to taste.
5. Serve warm alongside the halibut to soak up the lemon-butter sauce.