Slightly sweet from the raisins and just a touch tart from the lemon, Confetti Couscous is one of those dishes I’ve made for years, always reliable, always bright. It’s the kind of side that feels tailor‑made for warm weather, and I almost always pair it with grilled pork tenderloin, since its fresh, colorful mix of ingredients fits right into grilling season.
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 tbsp vegetable oil
- 2 tbsp maple syrup
- 1/2 lemon juiced
- 1/2 tsp fresh ground black pepper
- pinch of kosher salt
Instructions
Gather all ingredients before starting the recipe.
- Mix 1 tbsp vegetable oil, 2 tbsp maple syrup, 1/2 lemon juiced and 1/2 tsp 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 measuring cup and add 3/4 cup raisins to the stock. Cover the cup with cling wrap and microwave on high for 2 minutes or until the chicken stock reaches a boil. Let the raisins steep for a couple of minutes, then pour both the hot stock and the plumped raisins over 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 airy, 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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