I made this recipe last week and served it along with the pork, and it turned out to be a delightful side! I haven’t made couscous in years, but I finally broke down and bought some this past week. It turned out to be so fun and easy to make, and the topping/mix in combinations are endless. This time around I went for roasted carrots and raisins, but anything goes!
This recipe would work great for re-purposing any leftover veggies you have on hand. Raisins can be swapped out for any dried fruits (apricots would be great in this), or skipped all together. Nuts would also be an awesome addition here – so many possibilities!
Recipe and pictures down below!
Whole Wheat Couscous with Roasted Carrots and Raisins
- 3 carrots, quartered (lengthwise) and sliced into ½ chunks
- 1 cup raisins
- 1 cup of whole wheat couscous (dry)
- 1 cup of water
- 1 tsp olive oil
- 2 tbsp butter
- ¼ tsp rosemary, chopped
- ½ tsp sumac
- Salt to taste
- Chop the carrots and toss in the olive oil. Place them in an oven set to 350F for about 45 minutes, until browned slightly and completely tender.
- When carrots have finished roasting, add water and butter to a large saucepan and bring to a boil. When fully boiling, add salt and couscous. Remove from the heat and cover the pan for 5 minutes to allow the couscous to fully absorb all of the water.
- Once cooked, use a fork to fluff the couscous. Add roasted carrots, raisins, rosemary, and sumac, stir to combine.