Couscous With Peas And Raisins

Couscous is a type of pasta in granules that is not cooked like other pasta. The traditional way to cook couscous is to soak it in boiled water or broth and leave it covered in a pan for about 15 minutes to soften. Combination of couscous and fresh vegetables is very healthy and the way to prepare a delicious meal of this combination and a few more ingredients is easy and takes little time.

Couscous with peas and raisins

  • 2-3 tablespoons of raisins
  • 1 larger onion
  • 2 tablespoons of olive oil
  • unrefined sea salt
  • 1 carrot
  • 2 cloves of garlic
  • ½ teaspoon of cumin (or curry)
  • ¼ teaspoon of cinnamon
  • 1 cup of couscous (we suggest integral couscous)
  • 1 cup of spring peas


How to make it:

Soak the raisins in hot water and set aside for 5 minutes until they swell. Then rinse the raisins out and strain. Chop the onion and stew in olive oil with a bit of unrefined sea salt. Chop the carrot into cubes, finely chop garlic and add all in the pan with the stewing onion. Add cumin (or curry) and cinnamon. Simmer for about 2-3 minutes, then pour ½ cup of water. Boil and then add couscous and stir well. Remove the pan from the oven, cover the pan and don’t open for the next 15-20 minutes.

Meanwhile, pour water in another pan, add a bit of sea salt and boil. When water is boiled, add 1 cup of spring peas and cook for 5-10 minutes until is soften. Strain peas, rinse with cold water and then strain again. Add peas to couscous and the meal is ready to be served.