Couscous with pine nuts and golden raisins recipe


A couscous good enough to eat on your date with an Eastern European UN diplomat, which is perhaps something his interpreter could convey for you.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 25 Minutes


  • 2 cups vegetable stock
  • 1 cup uncooked couscous
  • 2 tablespoons extra virgin olive oil
  • 1 bunch scallions, thinly sliced (both white and green parts)
  • ½ cup pine nuts
  • ½ cup golden raisins
  • salt and pepper, to taste
How to Make It
  1. In a medium saucepan set over medium-high heat, bring the vegetable stock to a boil. Turn off the heat and immediately stir in the couscous. Cover and let stand in the saucepan until the liquid is fully absorbed, 5 to 7 minutes.
  2. Meanwhile, heat a small skillet over medium heat. Add the scallions and pine nuts, and cook until the scallions soften and the nuts give off a fragrant aroma, about 5 minutes.
  3. Fluff the couscous with a fork. Add the scallions and pine nuts mixture and the golden raisins, stirring to combine. Season with salt and pepper. Serve warm.

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