Couscous, Quick and Easy, Sides

Pearled Couscous with Raisins, Almonds and Feta

For every 1 cup of couscous use 1 1/2 cups of water and a pinch of salt

Bring water and a hefty pinch of salt to a boil


1/2 cup of almonds – chopped coarsely

1/2 cup of raisins (I used golden)

1 inch piece of ginger – finely minced

2 garlic cloves – finely minced

Olive oil

1/2 container of Feta cheese (I love Wegman’s Mediterranean Herb feta)


Bring water and salt to a boil. Throw in couscous and cook at a low boil for 10-12 minutes. Strain if needed.

In the meantime, heat the olive oil and sauté garlic and ginger on medium for about 2 minutes. If you need to lower heat, do so, to prevent burning.

Add almonds and toast over low heat for 5 minutes. Throw in raisins and cook another 2 to 3 minutes.

Mix together with the couscous and throw in the feta.

Serve immediately.

Magilla rating: 9

Pairs wonderfully with Turkey Medallions with Tarragon and Maple/Mustard Glaze


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