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.
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 tspn fresh ground black pepper
- pinch of kosher salt
Instructions
- 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.
