Life

Orange Israeli Couscous with Carrots and Raisins

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.

For exclusive access to all our stories, including sequences, teacher tips, video classes, and more, join Outside+ today.

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.

Servings
serving

Ingredients

  • 1 1/3 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

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

  • Serving Size Serves 6
  • Calories 191
  • Carbohydrate Content 43 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 0 g
  • Sodium Content 218 mg
  • Sugar Content 14 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g