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I usually make this recipe to go with my Mediterranean Chicken Thighs. I found both recipes in my local newspaper and they've been a family favorite for several years. I hope you enjoy both as much as we do.
- Cook couscous according to directions on box, using chicken broth and olive oil.
- In small skillet over medium heat, saute chopped scallions in remaining olive oil until soft, do not brown. Add raisins, pignoli and ginger, and continue to saute about 1 minute. Add contents of skillet to cooked couscous and mix well. Add salt, pepper, and cumin to taste.