Slightly sweet because of the raisins and slightly tart because of the lemon, Confetti Couscous is a dish that I have made for years. I usually serve it with grilled pork tenderloin as it seems to be a grilling season kind of side dish.

Confetti Couscous

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Course: Sides
Cuisine: Inspired
Prep Time: 5 minutes
Cook Time: 2 minutes
Passive Time: 5 minutes
Total Time: 12 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 1 cup uncooked couscous
  • 1 cup chicken stock or vegetable stock
  • 3/4 cup raisins
  • 1/3 red bell pepper finely diced
  • 1/3 green bell pepper finely diced


  • 1 tbsp vegetable oil
  • 2 tbsp maple syrup
  • 1/2 lemon juiced
  • 1/2 tspn fresh ground black pepper
  • pinch of kosher salt


  • Gather all ingredients before starting recipe.
  • Mix 1 tbsp vegetable oil, 2 tbsp maple syrup, 1/2 lemon juiced and 1/2 tspn fresh ground black pepper and set aside.
  • Measure 1 cup uncooked couscous and pour into a medium bowl.
  • Add finely diced 1/3 red bell pepper and 1/3 green bell pepper to couscous.
  • Measure 1 cup chicken stock or vegetable stock in a 2 cup measure cup and add 3/4 cup raisins to the chicken stock. Cover with cling wrap and Microwave on high for 2 minutes or until the chicken stock comes to a boil. Allow raisins to steep for a couple of minutes, then add the stock and the raisins to the couscous.
  • Cover bowl with cling wrap and allow to steam, for at least 5 minutes. Remove cling wrap and fluff couscous with a fork until it light and fluffy, tossing the raisins and peppers until well blended.
  • Drizzle dressing over couscous, mix, taste, then drizzle a bit more or to your liking.

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