Project Cookbook: Israeli Couscous With Raisins

by Kim on May 15, 2014

I mentioned the other day that Nick is counting calories and I am going sugar-free.  Well this recipe is definitely not going to work for either of us as we pursue our goals, but I have a hard time turning down pasta, so here’s to one last short and sweet (in more ways than one) non-whole-wheat pasta dish for a little while!

Israeli Couscous with Raisins |

Israeli Couscous with Raisin
Great Easy Meals: 250 Fun & Fast Recipes
By Food Network Magazine

Makes 4 servings; 503 calories per serving

Cook 2 cups Israeli couscous as the label directs; drain.  Sauté 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes.  Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley.  Season with salt and pepper.

Israeli Couscous with Raisins |

My Thoughts:
While not exactly the lowest of calorie side dishes, this was pretty tasty.  Since the recipe doesn’t call for how much olive oil to use, I used 1 tablespoon and my calorie count is based on that.  I also used about 1/4 cup of slivered almonds and a 1/4 cup of loosely packed parsley.  The parsley definitely gave this recipe a bright and verdant flavor, while the raisins packed in the sweetness.  In fact, I thought the raisins were a bit much and I’d reduce the quality down to half a cup.  The cinnamon was an interesting component and it ended up being a nice hint in the dish when all was said and done.  Since I only used a 1/4 cup of almonds, they too were a background flavor to the raisins, parsley, onions, and pasta.  I love Israeli couscous for its fun shape and great texture and the onions became nice and silky, making this dish very well-rounded in textures.  It would make a nice side dish to bring on a picnic or potluck.  The more people you can split this with, the fewer calories it will be! 😉

Israeli Couscous with Raisins |

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