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Couscous with Golden Raisins


Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from "Martha Stewart's Dinner at Home."

  • Servings: 4

Source: The Martha Stewart Show, April 2010


  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups Israeli couscous
  • 1 3/4 cups plus 2 tablespoons water
  • 1/2 cup golden raisins
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter


  1. Heat oil in a 4-quart pot over medium-high. Add couscous; stir to coat with oil and cook, stirring, until lightly toasted, 1 to 2 minutes.

  2. Add the water and raisins; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until couscous is tender and has absorbed the liquid, 8 to 10 minutes. Remove from heat. Fluff with a fork and stir in butter before serving.

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