Total Time
Prep 10 mins
Cook 0 mins

I love couscous, and this is a variation I make quite often. You could use golden raisins instead of the craisins but I think they taste yummy.

Ingredients Nutrition


  1. Bring the stock and oil to the boil in a large saucepan over high heat.
  2. Add the couscous, cover, and remove immediately from the heat.
  3. Allow to stand for 3 minutes, or as directed on your couscous box.
  4. Add the remaining salad ingredients and fluff upp with a fork, then place in a serving bowl.
  5. Top with the garnish ingredients and serve at once.


Most Helpful

Divine! We are major couscous eaters in our house, and this one passed all the tests. I used whole wheat couscous, and never ever thought of mixing them with snow peas, and it's a great match. The preserved lemons add a wonderful flavor, I mixed them in instead of using them as a garnish. I'm not a fan of mint in my couscous, so I just left it out. This made just enough for dinner and a bit left over to take into the office for lunch the next day. Thanks for the new twist on an old favorite, Jan!

Mirj July 22, 2003

I made as per recipe (scaled back for 2 serves which fed 3 of us) but served at room temperature and we thoroughly enjoyed all the flavours that were incorporated into the couscous, didn't use any of the garnishes though (didn't have them on hand). thank you JustJanS, made for Make My Recipe - Edition 14.

I'mPat May 05, 2011

Love this couscous! Made the recipe exactly as posted, but didn't use any garnish at all. The flavors work great together and the craisins (which I actually threw into the couscous while it was cooking) add a lightly sweet and very complimentary touch. I had a few leftover bites out of the fridge when it was cold and it was still delish. Thank you for posting.

mermaidmagic August 31, 2007

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