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

  • Course Grains, Beans, Lentils, Sides
  • Cuisine Inspired
  • Keyword 15 Minute Meal, Easypeasy for One, One Pan Dinner, Vegan, Vegetarian, Week Night Dinner
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  • Course Grains, Beans, Lentils, Sides
  • Cuisine Inspired
  • Keyword 15 Minute Meal, Easypeasy for One, One Pan Dinner, Vegan, Vegetarian, Week Night Dinner
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time Total Time
2 minutes 5 minutes 12 minutes
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time Total Time
2 minutes 5 minutes 12 minutes
Degree of Difficulty
Easy
Ingredients
  • 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
Dressing
  • 1 tbspn vegetable oil
  • 2 tbspn maple syrup
  • 1/2 lemon juice of 1/2 lemon
  • 1/2 tspn fresh ground black pepper
  • pinch of kosher salt
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Mix dressing ingredients and set aside.
  3. Measure 1 cup of uncooked couscous and pour into a medium bowl.
  4. Add finely diced red and green pepper to couscous.
  5. Measure 1 cup of chicken stock in a 2 cup measure cup and add 3/4 of a cup of raisins to the chicken stock. 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.
  6. 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.
  7. Drizzle dressing over couscous, mix, taste, then drizzle a bit more or to your liking.

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