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Couscous Salad with Olives & Raisins

There's plenty to like in this recipe, and you'll want to pair it with your next special meal.—Mya Zeronia, Pittsburgh, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 5 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2 cups vegetable stock
  • 1 package (10 ounces) couscous
  • 2 tablespoons olive oil
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, seeded and chopped
  • 3/4 cup sliced Greek olives
  • 2/3 cup raisins
  • 4 teaspoons finely chopped fresh mint

Directions

  • In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until stock is absorbed. Fluff with a fork. Cool completely.
  • In a small bowl, whisk oil, lemon zest, lemon juice, salt and pepper until blended; stir into couscous. Stir in remaining ingredients.

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