LiveWell Blog

Couscous with Carrots, Walnuts and Raisins


Makes 4 Servings


  • 1 cup couscous (try whole wheat couscous)
  • 1 teaspoon olive oil
  • 2 tablespoon walnuts, coarsely chopped
  • 1⁄4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1⁄2 teaspoon pumpkin pie spice or cinnamon
  • 11/3 cup water
  • 2 tablespoons raisins
  • 1⁄2 cup carrots, rinsed, peeled, and shredded or thinly sliced; cut in half


  1. In a 4-quart saucepan over medium heat, cook and stir couscous, olive oil, walnuts, salt, pepper, and spice just until couscous begins to brown.
  2. Slowly add water, then raisins and carrots. Cover. Bring to a boil over high heat.
  3. Remove from the heat, and let stand for 10 minutes.
  4. Fluff with a fork. Serve immediately.

Nutritional Information

  • Calories 218
  • Total Fat 4g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 155mg
  • Total Fiber 3g
  • Protein 6g
  • Carbohydrates 39g
  • Potassium 168mg

Recipe Courtesy of:

Wayne Physicians

Wayne Health Physicians is a multi-specialty group established by Wayne Memorial Hospital. View Website